EFFECT OF IRRADIATION TEMPERATURE IN THE RANGE -196 TO 95C ON THE RESISTANCE OF SPORES OF CLOSTRIDIUM BOTULINUM 33A IN COOKED BEEF.
Journal Article
·
· Can. J. Microbiol. 17: 135-42(Feb 1971).
- Research Organization:
- Illinois Inst. of Tech., Chicago. Army Natick Labs., Mass.
- NSA Number:
- NSA-25-029734
- OSTI ID:
- 4000254
- Journal Information:
- Can. J. Microbiol. 17: 135-42(Feb 1971)., Other Information: Orig. Receipt Date: 31-DEC-71; Bib. Info. Source: CAN (Atomic Energy Commission Limited)
- Country of Publication:
- Canada
- Language:
- English
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Related Subjects
N28910* -Life Sciences-Radiosterilization & Radiopreservation-Foods
N28800 -Life Sciences-Radiation Effects on Microorganisms
CLOSTRIDIUM
GAMMA RADIATION
LOW TEMPERATURE
MEAT
PRESERVATION
RADIATION EFFECTS
RADIOSENSITIVITY
SPORES
TEMPERATURE
GAMMA RADIATION/effects on survival of Clostridium botulinum spores in beef
effects of temperature on
SCHIZOMYCOTA/Clostridium botulinum
radiosensitivity of spores of
in beef
effects of temperature on
MEATS/beef
radiation processing of
effects of temperature on survival of Clostridium botulinum spores following
N28800 -Life Sciences-Radiation Effects on Microorganisms
CLOSTRIDIUM
GAMMA RADIATION
LOW TEMPERATURE
MEAT
PRESERVATION
RADIATION EFFECTS
RADIOSENSITIVITY
SPORES
TEMPERATURE
GAMMA RADIATION/effects on survival of Clostridium botulinum spores in beef
effects of temperature on
SCHIZOMYCOTA/Clostridium botulinum
radiosensitivity of spores of
in beef
effects of temperature on
MEATS/beef
radiation processing of
effects of temperature on survival of Clostridium botulinum spores following