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Control of Spoilage MicroOrganisms
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acid aerobic agar Appl ascospores Bacillus Bact bacteria bacteriological botulism broth Cameron Canners cause cells Chem chlorine Clostridium botulinum coagulans cocci concentration containing contents cooling water cultures curve Dack dextrose effect ESSELEN Esty examination factors flat-sour Food Res Food Tech food-poisoning fruit fungi germination growth hams heat penetration heat processing heat resistance heat treatment hyphae increased incubation infection inhibit inhibitory inoculated investigated irradiation large number leakage lethal material medium mesophilic method micro-organisms Microbiol milk minutes moulds nisin non-sporing normal operation osmophilic outbreaks packs present preservative pressure protein radiation reduced reported Salmonella samples seam sodium sodium chloride sodium nitrate species spices spoilage spoilage organisms spore-forming spores staphylococci steam sterile sterilisation storage strains streptococci Stumbo subtilin sugar survival temperature tests thermal death-time thermophilic tinplate tion tomato toxic toxin tryptone tubes under-processing usually vacuum vegetables yeasts