THERMAL RESISTANCE OF SALMONELLAE ISOLATED FROM DRY MILK

[1] ANELLIS A, 1954, FOOD RES, V19, P377

[2] INSTRUMENT FOR STUDY OF MICROBIAL THERMAL INACTIVATION [J]. APPLIED MICROBIOLOGY, 1968, 16 (07) : 991 - +

[3] FINNEY DJ, 1964, STATISTICAL METHOD B

[4] Application of statistics to problems in bacteriology I A means of determining bacterial population by the dilution method [J]. JOURNAL OF BACTERIOLOGY, 1933, 25 (02) : 101 - 121

[5] THE ESTIMATION OF DECIMAL REDUCTION TIMES [J]. APPLIED MICROBIOLOGY, 1956, 4 (04) : 211 - 221

[6] OSTLE B, 1963, STATISTICS RES, P201

[7] PFLUG IJ, 1953, FOOD TECHNOL-CHICAGO, V7, P237

[8] COME-UP TIME METHOD OF MILK PASTEURIZATION .3. BACTERIOLOGICAL STUDIES [J]. JOURNAL OF DAIRY SCIENCE, 1957, 40 (01) : 28 - 36

[9] THERMAL RESISTANCE OF SALMONELLAE AND STAPHYLOCOCCI IN FOODS [J]. APPLIED MICROBIOLOGY, 1966, 14 (05) : 815 - &

[1] ANELLIS A, 1954, FOOD RES, V19, P377

[2] INSTRUMENT FOR STUDY OF MICROBIAL THERMAL INACTIVATION [J]. APPLIED MICROBIOLOGY, 1968, 16 (07) : 991 - +

[3] FINNEY DJ, 1964, STATISTICAL METHOD B

[4] Application of statistics to problems in bacteriology I A means of determining bacterial population by the dilution method [J]. JOURNAL OF BACTERIOLOGY, 1933, 25 (02) : 101 - 121

[5] THE ESTIMATION OF DECIMAL REDUCTION TIMES [J]. APPLIED MICROBIOLOGY, 1956, 4 (04) : 211 - 221

[6] OSTLE B, 1963, STATISTICS RES, P201

[7] PFLUG IJ, 1953, FOOD TECHNOL-CHICAGO, V7, P237

[8] COME-UP TIME METHOD OF MILK PASTEURIZATION .3. BACTERIOLOGICAL STUDIES [J]. JOURNAL OF DAIRY SCIENCE, 1957, 40 (01) : 28 - 36

[9] THERMAL RESISTANCE OF SALMONELLAE AND STAPHYLOCOCCI IN FOODS [J]. APPLIED MICROBIOLOGY, 1966, 14 (05) : 815 - &