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Studies on the heat responses of bacterial spores causing flat sour spoilage in canned foods. I, Effects of heating menstrua, spore age, and suspension preparation on the heat activation of Bacillus coagulans spores

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https://hdl.handle.net/10355/58065
dc.contributor.authorFields, Marion L.eng
dc.contributor.authorJenne, Robert Charleseng
dc.contributor.corporatenameUniversity of Missouri. Agricultural Experiment Stationeng
dc.date.issued1962eng
dc.descriptionThis research bulletin reports on Department of Horticulture research project 434, Thermal Activation of Bacterial Spores in Processed Foods--P. [2].eng
dc.descriptionDigitized 2007 AES.eng
dc.description.bibrefIncludes bibliographical references (pages 11-12).eng
dc.format.extent12 pages : illustrations ; 23 cmeng
dc.identifier.merlinb63979639eng
dc.identifier.oclc19945060eng
dc.identifier.otherage000805eng
dc.identifier.urihttps://hdl.handle.net/10355/58065
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesResearch bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0805eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshBacillus (Bacteria)eng
dc.subject.lcshBacterial sporeseng
dc.subject.lcshMicroorganisms -- Effect of temperature oneng
dc.titleStudies on the heat responses of bacterial spores causing flat sour spoilage in canned foods. I, Effects of heating menstrua, spore age, and suspension preparation on the heat activation of Bacillus coagulans sporeseng
dc.title.alternativeEffects of heating menstrua, spore age, and suspension preparation on the heat activation of Bacillus coagulans spores.eng
dc.typeDocumenteng


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