STUDIES ON THE BACTERIOLOGICAL QUALITY OF FROZEN MEAT PIESII. A COMPARISON OF THE METHODS FOR THE ENUMERATION OF COLIFORMS

Kereluk, Karl; Gunderson, M. F.

doi:10.4315/0022-2747-22.6.176

STUDIES ON THE BACTERIOLOGICAL QUALITY OF FROZEN MEAT PIES: II. A COMPARISON OF THE METHODS FOR THE ENUMERATION OF COLIFORMS

Karl Kereluk;

Karl Kereluk

Campbell Soup Company, Bacteriological Research Department, Camden, New Jersey

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M. F. Gunderson

Campbell Soup Company, Bacteriological Research Department, Camden, New Jersey

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Journal of Milk and Food Technology (1959) 22 (6): 176–178.

https://doi.org/10.4315/0022-2747-22.6.176

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STUDIES ON THE BACTERIOLOGICAL QUALITY OF FROZEN MEAT PIES: II. A COMPARISON OF THE METHODS FOR THE ENUMERATION OF COLIFORMS

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STUDIES ON THE BACTERIOLOGICAL QUALITY OF FROZEN MEAT PIES: II. A COMPARISON OF THE METHODS FOR THE ENUMERATION OF COLIFORMS

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