Influence of Subtle Differences in Plating Procedure on Bacterial Counts of Prepared Frozen Foods.

Applied microbiology ·Vol. 9 ·No. 1 ·1961-01-00 ·Pages 32-8

Hartman PA, Huntsberger DV

Abstract

暂无摘要

Authors & Affiliations

2 authors, click to expand affiliations / ORCID

Hartman P A

Departments of Bacteriology and Dairy and Food Industries, Iowa State University, Ames, Iowa.

Huntsberger D V

References (5)

5 references, click to expand

Tetrazolium reduction as a means of differentiating Streptococcus faecalis from Streptococcus faecium.
J Gen Microbiol. 1956 Feb;14(1):57-68 PMID: 13306890
Rapid destruction of bacteria in commonly used diluents and its elimination.
Appl Microbiol. 1957 Jan;5(1):21-5 PMID: 13403633
Evaluation of microbiological methods used for the examination of precooked frozen foods.
Appl Microbiol. 1958 Mar;6(2):97-104 PMID: 13521934
Studies on the bacteriological quality of frozen meat pies. I. Bacteriological survey of some commercially frozen meat pies.
Appl Microbiol. 1959 Sep;7:320-3 PMID: 14408590
A study of methods of preparing food products for microbiological analyses.
Food Res. 1951 Mar-Apr;16(2):126-32 PMID: 14840499

Article Info

Journal

Applied microbiology

Abbr.

Appl Microbiol

ISSN

0003-6919

DOI

Published

1961-01-00

Pages

32-8

Language

English

Region

United States

NLM ID

7605802

PMCID

PMC1057665

External Links

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