The Significance of Water Activity for Micro-organisms in Meats
暂无分享,去创建一个
[1] Sally L. Cassil,et al. STABILITY OF INTERMEDIATE MOISTURE FOODS. 2. Microbiology , 1972 .
[2] W. C. Frazier,et al. Moisture requirements of bacteria. I. Influence of temperature and pH on requirements of Pseudomonas fluorescens. , 1960, Journal of bacteriology.
[3] G. Lanigan. Silage Bacteriology I. Water Activity and Temperature Relationships of Silage Strains of Lactobacillus Plantarum, Lactobacillus Brevis, and Pediococcus Cerevisiae , 1963 .
[4] M. Woodburn,et al. Growth, sporulation, and germination of Clostridium perfringens in media of controlled water activity. , 1969, Applied microbiology.
[5] J H CHRISTIAN,et al. THE COMPOSITION OF STAPHYLOCOCCUS AUREUS IN RELATION TO THE WATER ACTIVITY OF THE GROWTH MEDIUM. , 1964, Journal of general microbiology.
[6] C. Genigeorgis,et al. Effect of sodium chloride and pH on enterotoxin C production. , 1971, Applied microbiology.
[7] K. Bullock,et al. BACTERIAL SURVIVAL IN SYSTEMS OF LOW MOISTURE CONTENT: Part IV. The Effects of Increasing Moisture Content on Heat Resistance, Viability and Growth of Spores ofB. subtilis , 1952, The Journal of pharmacy and pharmacology.
[8] O. B. Williams,et al. SPORE GERMINATION, GROWTH, AND SPORE FORMATION BY CLOSTRIDIUM BOTULINUM IN RELATION TO THE WATER CONTENT OF THE SUBSTRATE a , 1953 .
[9] J. Pitt,et al. Water relations of xerophilic fungi isolated from prunes. , 1968, Applied microbiology.
[10] L. Brownlie. Effect of some environmental factors on psychrophilic microbacteria. , 1966, The Journal of applied bacteriology.
[11] B. Hobbs. Clostridium welchii as a Food Poisoning Organism , 1965 .
[12] G. Ayerst. Determination of the water activity of some hygroscopic food materials by a dew‐point method , 1965 .
[13] W. P. Segner,et al. Minimal growth temperature, sodium chloride tolerance, pH sensitivity, and toxin production of marine and terrestrial strains of Clostridium botulinum type C. , 1971, Applied microbiology.
[14] A. C. Baird‐Parker,et al. Combined effect of water activity, pH and temperature on the growth of Clostridium botulinum from spore and vegetative cell inocula. , 1967, The Journal of applied bacteriology.
[15] W. P. Segner,et al. Effect of sodium chloride and pH on the outgrowth of spores of type E Clostridium botulinum at optimal and suboptimal temperatures. , 1966, Applied microbiology.
[16] J. Christian,et al. THE WATER RELATIONS OF STAPHYLOCOCCI AND MICROCOCCI , 1962 .
[17] C. Duncan,et al. Influence of Water Activity on the Growth of Clostridium perfringens , 1970, Applied microbiology.
[18] W. Scott,et al. Water Relations of Food Spoilage Microorganisms , 1957 .
[19] D. Mossel,et al. A NEW AND SIMPLE TECHNIQUE FOR THE DIRECT DETERMINATION OF THE EQUILIBRIUM RELATIVE HUMIDITY OF FOODS , 1955 .
[20] J. A. Alford,et al. Effects of Meat-curing Salts and Temperature on Production of Staphylococcal Enterotoxin B , 1968, Journal of bacteriology.
[21] D SNOW,et al. The germination of mould spores at controlled humidities. , 1949, The Annals of applied biology.
[22] J. A. Alford,et al. Effect of Curing Agents on the Growth and Survival of Food‐Poisoning Strains of Clostridium perfringens , 1965 .