BACTERIOLOGY OF PRECOOKED FROZEN FOODS

Weiser, H. H.

doi:10.4315/0022-2747-20.2.33

BACTERIOLOGY OF PRECOOKED FROZEN FOODS^¹

H. H. Weiser

Department of Bacteriology, Ohio State University, Columbus, Ohio

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Journal of Milk and Food Technology (1957) 20 (2): 33–35.

https://doi.org/10.4315/0022-2747-20.2.33

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¹Presented at the 43rd Annual Meeting of the, International Association of Milk and Food Sanitarians, Inc. at Seattle Washington, September 5–7, 1956.

Dr. H. H. Weiser received the B. Sc. and M. Sc. degrees from Ohio State University in Dairy Technology and Agricultural Biochemistry. He received the Ph. D. degree in Dairy Bacteriology at Iowa State College. He is professor of food microbiology at Ohio State University.

1957

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BACTERIOLOGY OF PRECOOKED FROZEN FOODS^¹

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BACTERIOLOGY OF PRECOOKED FROZEN FOODS^¹