FACTORS AFFECTING DEVELOPMENT OF BACILLUS COAGULANS IN FRESH TOMATOES AND IN CANNED TOMATO JUICE

被引：0

|

作者：

JONES, AH

FERGUSON, WE

机构：

来源：

FOOD TECHNOLOGY | 1961年 / 15卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：107 / &

相关论文

共 21 条

[1] ESSENTIAL ELEMENTS IN TOMATOES AND FRESH AND CANNED TOMATO JUICE
LOPEZ, A
WILLIAMS, HL
COOLER, FW
[J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (04) : 1071 - 1072
[2] FACTORS INFLUENCING GROWTH OF BACILLUS-COAGULANS IN CANNED TOMATO JUICE .2. ACIDIC CONSTITUENTS OF TOMATO JUICE AND SPECIFIC ORGANIC ACIDS
RICE, AC
PEDERSON, CS
[J]. FOOD RESEARCH, 1954, 19 (02): : 124 - 133
[3] FACTORS INFLUENCING GROWTH OF BACILLUS-COAGULANS IN CANNED TOMATO JUICE .1. SIZE OF INOCULUM AND OXYGEN CONCENTRATION
RICE, AC
PEDERSON, CS
[J]. FOOD RESEARCH, 1954, 19 (02): : 115 - 123
[4] DESCRIPTION AND MICROBIOLOGY OF HOME-CANNED TOMATOES AND TOMATO JUICE
MUNDT, JO
COLLINS, JL
MCCARTY, IE
BAILEY, R
[J]. JOURNAL OF FOOD PROTECTION, 1978, 41 (12) : 944 - 947
[5] Ascorbic acid content of commercially canned tomatoes and tomato juice
McElroy, OE
Munsell, HE
[J]. JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1938, 111 : 2138 - 2139
[6] Thermal Inactivation Kinetics of Bacillus coagulans Spores in Tomato Juice
Peng, Jing
Mah, Jae-Hyung
Somavat, Romel
Mohamed, Hussein
Sastry, Sudhir
Tang, Juming
[J]. JOURNAL OF FOOD PROTECTION, 2012, 75 (07) : 1236 - 1242
[7] EFFECT OF OIDIUM LACTIS ON SPORULATION OF BACILLUS COAGULANS IN TOMATO JUICE
FIELDS, ML
[J]. APPLIED MICROBIOLOGY, 1962, 10 (01) : 70 - &
[8] VACUUM, PH, AND ACIDITY OF HOME-CANNED TOMATOES AND TOMATO JUICE
MUNDT, JO
MCCARTY, IE
COLLINS, JL
BAILEY, R
[J]. TENNESSEE FARM & HOME SCIENCE, 1977, (103): : 2 - 4
[9] GROWTH AND CORRESPONDING ELEVATION OF TOMATO JUICE PH BY BACILLUS-COAGULANS
ANDERSON, RE
[J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (02) : 647 - &
[10] EFFECT OF SALT ON PH AND FLAVOR OF HOME-CANNED TOMATOES AND TOMATO JUICE
MUNDT, JO
SANDERS, OB
PAK, P
[J]. TENNESSEE FARM & HOME SCIENCE, 1978, (107): : 18 - 19