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