C. R. Stumbo

发表

CHAPTER 15 – Evaluation and Equivalency of Pasteurization Processes

C. R. Stumbo, 1973 .

CHAPTER 11 – The General Method

C. R. Stumbo, 1973 .

Nature of thermal death time curves for P.A. 3679 and Clostridium botulinum

C. R. Stumbo, J. Cochran, J. Murphy, 1950 .

SOME FACTORS INFLUENCING THERMAL RESISTANCE VALUES OBTAINED BY THE THERMORESISTOMETER METHOD

C. R. Stumbo, J. Secrist, 1958 .

A PROCEDURE FOR ESTIMATING STERILIZATION OF AND QUALITY FACTOR DEGRADATION IN THERMALLY PROCESSED FOODS

C. R. Stumbo, Y. Jen, J. E. Manson, 1971 .

EVALUATION OF THERMAL PROCESSES FOR CONDUCTION HEATING FOODS IN PEAR‐SHAPED CONTAINERS

C. R. Stumbo, J. E. Manson, J. Zahradnik, 1974 .

THIAMINE: A CHEMICAL INDEX OF THE STERILIZATION EFFICACY OF THERMAL PROCESSING

C. R. Stumbo, E. A. Mulley, W. M. Hunting, 1975 .

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.

Thermobacteriology in Food Processing

C. R. Stumbo, Charles Raymond Stumbo, 1973 .

Antibiotics in Food Processing, Additives Accelerating Death of Spores by Moist Heat

C. R. Stumbo, J. C. Lewis, H. Michener, 1954 .

CHAPTER 7 – Death of Bacteria Subjected to Moist Heat

C. R. Stumbo, 1973 .

Microbiological and nutritional factors in the take-all disease of wheat.

C. R. Stumbo, F. Clark, P. L. Gainey, 1942 .

CHAPTER 4 – Organisms of Greatest Importance in Food Pasteurization

C. R. Stumbo, 1973 .

Effect of edta on the germination of and outgrowth from spores of Clostridium botulinum 62-A

F. G. Winarno, C. R. Stumbo, K. M. Hayes, 1971 .

A new method for studying reaction rates in model systems and food products at high temperatures

C. R. Stumbo, W. Hunting, E. Mulley, 1975 .

Residence time of nisin in the oral cavity following consumption of chocolate milk containing nisin.

C. R. Stumbo, B. Heinemann, L. Claypool, 1966, Journal of dairy science.

CHAPTER 10 – Basic Considerations

C. R. Stumbo, 1973 .

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.

Thermobacteriology as Applied to Food Processing

C. R. Stumbo, 1949 .

CHAPTER 2 – Organisms of Greatest Importance in the Spoilage of Canned Foods

C. R. Stumbo, 1973 .

THERMAL PROCESS LETHALITY GUIDE FOR LOW‐ACID FOODS IN METAL CONTAINERS

C. R. Stumbo, T. Ramakrishnan, K. Purohit, 1975 .

CHAPTER 12 – Mathematical Methods

C. R. Stumbo, 1973 .

CHAPTER 8 – Thermal Resistance of Bacteria

C. R. Stumbo, 1973 .

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 .

MODE OF ACTION OF ETHYLENE OXIDE ON SPORES OF Clostridium botulinum 62A

F. G. Winarno, C. R. Stumbo, 1971 .

CHARACTERISTICS OF PROGENY OF ETHYLENE OXIDE TREATED Clostridium botulinum TYPE 62A SPORES

C. R. Stumbo, R. A. Savage, 1971 .

Ethylene Oxide Resistance of Microorganisms Important in Spoilage of Acid and High‐Acid Foods

C. R. Stumbo, O. F. Blake, 1970 .

Thermochemical Factors Influencing the Death Kinetics of Spores of Clostridium botulinum 62 A

C. R. Stumbo, L. N. Kuzminski, G. L. Howard, 1969 .

ETHYLENE OXIDE STERILZATION OF SALMONELLA SENFTENBERG AND ESCHERICHIA COLI DEATH KINETICS AND MODE OF ACTION

C. R. Stumbo, G. Michael, 1970 .

SOME EFFECTS OF ETHYLEIME OXIDE ON BACILLUS SUBTILIS

C. R. Stumbo, J. Marletta, 1970 .

Effect of pH and form of the vitamin on its rate of destruction

C. R. Stumbo, W. Hunting, E. Mulley, 1975 .

CHAPTER 6 – Producing, Harvesting, and Cleaning Spores for Thermal Resistance Determinations

C. R. Stumbo, 1973 .