SPORE RESISTANCE AND ULTRA HEAT-TREATMENT PROCESSES

被引：21

作者：

BROWN, KL

机构：

[1] Food Hygiene Department, Campden Food and Drink Research Association, Chipping Campden, Gloucestershire

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1994年 / 76卷

关键词：

D O I：

10.1111/j.1365-2672.1994.tb04359.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

[No abstract available]

引用

页码：S67 / S80

页数：14

共 101 条

[1] CHEMICAL STATES OF BACTERIAL SPORES - DRY-HEAT RESISTANCE [J].

ALDERTON, G ;

SNELL, N .

ANGELOTTI, R ;

MARYANSKI, JH ;

BUTLER, TF ;

PEELER, JT ;

CAMPBELL, JE .

[3]

AYRES CA, 1980, 250 CAMPD FOOD DRINK

[4]

BEAN PG, 1979, FOOD MICROBIOLOGY TE, P281

[5]

Brown K. L., 1984, Food Microbiology, V1, P187, DOI 10.1016/0740-0020(84)90033-9

[6]

Brown K. L., 1982, Developments in Food Microbiology, V1, P119

[7]

BROWN KL, 1988, INT J FOOD SCI TECH, V23, P361

[8]

BROWN KL, 1983, FUNDAMENTAL APPLIED, P387

[9]

BROWN KL, 1992, THESIS U NOTTINGHAM

[10]

BROWN KL, 1981, 281 CAMPD FOOD DRINK