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Control of spoilage microorganisms
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acid aerobic agar anaerobes appl Bact Appl Microbiol aseptic Bacillus Bacillus stearothermophilus Bacillus subtilis bacteria bacteriological botulism Canners cause cells cent chlorine Clostridium botulinum coagulans concentration containing contents cooling water cultures curve effect enterotoxin Esselen examination factors flat-sour Food Res Food Sci Food Tech Food Technol food-poisoning germination Gram-negative growth headspace heat penetration heat process heat resistance heat treatment hydrogen inactivation increased incubation infection Ingram inhibition inhibitory inoculated investigated irradiation leakage lethal meat medium mesophilic method micro-organisms milk minutes moulds nisin nitrite normal occur operation outbreaks packs plate pouch present preservation pressure radiation reduced reported Salmonella salt samples sealed seam sodium sodium chloride solution species spoilage spoilage organisms spore-forming spores Staphylococcus aureus steam stearothermophilus sterile sterilisation storage strains Stumbo subtilin subtilis sugar surface survival temperature thermal death-time thermophilic tinplate tomato toxin tubes usually vacuum vegetables yeasts