Bibliography
- Del Vecchio, H. W., Dayharsh, C. A., and Baselt, F. C., Thermal Death Time Studies on Beer Spoilage Organisms — I, Proc. Amer. Soc. Brew. Chem., 1951, p. 45.
- Dayharsh, C. A., and Del Vecchio, H. W., Thermal Death Time Studies on Beer Spoilage Organisms — II, Proc. Amer. Soc. Brew. Chem., 1952, p. 48.
- Buchanan, E. E., and Buchanan, E. D., Bacteriology, 1951, The Macmillan Co., N. Y.
- Gillespy, T. G., Estimation of Sterilizing Values of Processes as Applied to Canned Poods. I. Packs Heating by Conduction, J. Sci. Food Agric., 2, 107 (1951)
- Hicks, E. W., On the Evaluation of Canning Processes, Food Technol., 5, 134 (1951)
- Hurwicz, H., and Tischer, R. G., Heat Processing of Beer. I. A Theoretical Consideration of the Distribution of Temperature with Time and in Space during Processing, Food Research, 17, 380 (1952)
- Pflug, I. J., and Esselen, W. B., Development and Application of an Apparatus for Study of Thermal Resistance of Bacterial Spores and Thiamine at Temperatures above 250°F., Food Technol., 7, 237 (1953)
- Reynolds, H., and Lichtenstein, H., Evaluation of Heat Resistance Data for Bacterial Spores, Bact. Rev., 16, 126 (1952)
- Stumbo, C. R., Thermobacteriology as Applied to Food Processing. Tdvances in Food Research, 2, 47 (1949)
- Stumbo, C. R., Murphy, J. R., and Cochran, J., Nature of Thermal Death Time Curves for P. A. 3679 and Clostridium botulinum, Food Technol., 4, 321 (1950).
- Jakobsen, Finn., Notes on Process Evaluation, Food Research, 19, 66 (1954).
- Tischer, R. G., and Hurwicz, H., Thermal Characteristics of Bacterial Populations, Food Research 19, 80 (1954).
- Green, Samuel E., and Gray, Philip P., A Differential Procedure Applicable to Bacteriological Investigation in Brewing, Proc. Amer. Soc. Brew. Chem., 1950, p. 19.