SURVIVAL OF CLOSTRIDIUM-SPOROGENES (PA-3679) AND BACILLUS-COAGULANS IN GREEN BEANS AND TOMATOES HOME CANNED AT HIGH-ALTITUDE (7200-FT)

被引：2

作者：

WILLIAMS, JC ^{[1
]}

MAKI, LR ^{[1
]}

机构：

[1] UNIV WYOMING,DIV MICROBIOL,LARAMIE,WY 82071

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06583.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1452 / 1453

页数：2

共 8 条

[1] MICROBIOLOGICAL ANALYSIS OF HOME-CANNED TOMATOES AND GREEN BEANS [J].

FIELDS, ML ;

ZAMORA, AF ;

BRADSHER, M .

[2]

MCWILLIAMS M, 1977, MODERN FOOD PRESERVA

[3]

STUMBO CR, 1965, THERMOBACTERIOLOGY F

[4]

WALKER H, 1978, COMMUNICATION

[5] HOME CANNING OF FOOD - EVALUATION OF CURRENT RECOMMENDED METHODS [J].

ZOTTOLA, EA ;

WOLF, ID ;

NORDSIDEN, KCL ;

THOMPSON, DR .

[6]

1976, USDA8 HOM GARD B

[7]

1977, FOOD TECHNOL, V31, P43

[8]

1968, LABORATORY MANUAL FO, V1