[-] Show simple item record

Studies on the heat responses of bacterial spores causing flat sour spoilage in canned foods. II, Effects of Odium lactis on thermal activation and recovery of Bacillus coagulans spores

URI
https://hdl.handle.net/10355/58066
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 (page 10).eng
dc.format.extent10 pages ; 23 cmeng
dc.identifier.merlinb63979640eng
dc.identifier.oclc19945068eng
dc.identifier.otherage000806eng
dc.identifier.urihttps://hdl.handle.net/10355/58066
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesResearch bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0806eng
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. II, Effects of Odium lactis on thermal activation and recovery of Bacillus coagulans sporeseng
dc.title.alternativeEffects of Odium lactis on thermal activation and recovery of Bacillus coagulans spores.eng
dc.typeDocumenteng


Files in this item

[PDF]
Name:
AESResearchBulletin.pdf
Size:
3.013Mb
Format:
PDF
View/Open

This item appears in the following Collection(s)

[-] Show simple item record