C. E. Gross

发表

Bacteriological studies relating to thermal processing of canned meats.

C. E. Gross, 1945, Journal of animal science.

Bacteriological studies relating to thermal processing of canned meats; thermal death-time curve for spores of test putrefactive anaerobe in meat.

C. R. Stumbo, C. E. Gross, C. Vinton, 1946, Food research.

HEAT RESISTANCE and GROWTH CHARACTERISTICS OF MICROORGANISMS ISOLATED FROM SEMI‐PERISHABLE CANNED HAMS

W. L. Brown, C. E. Gross, C. Vinton, 1960 .

Bacteriological studies relating to thermal processing of canned meats; characteristics of putrefactive anaerobe used in thermal resistance studies.

C. R. Stumbo, C. E. Gross, C. Vinton, 1946, Food research.

Bacteriological studies relating to thermal processing of canned meats; effect of substrate upon thermal resistance of spores.

C. E. Gross, C. Vinton, S. Martin, 1947, Food research.

Bacteriological studies relating to thermal processing of canned meats; thermal resistance of spores normally present in meat.

C. E. Gross, C. Vinton, S. Martin, 1947, Food research.

Bacteriological Studies relating to Thermal Processing of Canned Meats. III. Influence of Meat-Curing Agents upon Growth of a Putrefactive Anaerobic Bacterium in Heat-Processed Meat.

C. R. Stumbo, C. E. Gross, C. Vinton, 1945 .