The effect of pH on the thermal resistance of Clostridium sporogenes (PA 3679) in asparagus purée acidified with citric acid and glucono-δ-lactone
Authors:
- H. Nuñez KalasicHKH. Nuñez Kalasic
- A. Casado GotiAGA. Casado Goti
- M. Rodrigo EnguidanosMEM. Rodrigo Enguidanos
- 1 August 1992
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 16 (4) , 275-281
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Education and Science (ALl 88-0145-CO2-01)
This publication has 12 references indexed in Scilit:
- Determination of a process time for a new product: canned low acid artichoke heartsInternational Journal of Food Science and Technology, 1988
- The effect of acid pH on the probability of growth of proteolytic strains of Clostridium botulinumInternational Journal of Food Microbiology, 1987
- New Media for Enumeration and Detection of Clostricfium sporogenes (PA3679) SporesJournal of Food Science, 1983
- Influence of Potassium Sorbate and Reduced pH on the Growth of Vegetative Cells of Four Strains of Type A and B Clostridium botulinumJournal of Food Science, 1983
- GROWING SPORES OF P.A. 3679 IN FORMULATIONS OF BEEF HEART INFUSION BROTHJournal of Food Science, 1980
- Abh ngigkeit der thermischen Abt tung vom Mikroorganismen vom pH-Wert der MedienEuropean Food Research and Technology, 1980
- Chemical manipulation of the heat resistance of Clostridium botulinum sporesApplied and Environmental Microbiology, 1976
- Effect of pH on the Heat Resistance of Clostridium sporogenes Spores in Minced MeatJournal of Applied Bacteriology, 1972
- THERMAL DESTRUCTION OF CAMERON'S PUTREFACTIVE ANAEROBE 3679 IN FOOD SUBSTRATES aJournal of Food Science, 1952
- EFFECT OF PH ON THERMAL PROCESS REQUIREMENTS OF CANNED FOODSJournal of Food Science, 1948