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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » Research » Publications at this Location » Publication #78881
Title: MICROORGANISMS AND FOOD. IN ACIDIFIED FOODS. PRINCIPLES OF HANDLING AND PRESERVATION.

Author
item Fleming, Henry
item BREIDT, F - NCSU
item COSTILOW, R - MICHIGAN STATE UNIVERSITY

Submitted to: Pickle Packers International Courses
Publication Type: Other
Publication Acceptance Date: 4/16/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary: Chapter 2 of the Acidified Foods GMP Manual deals with the fundamental microbiology as related to the subject, format, and reading level of the Manual.

Technical Abstract: Chapter 2 of the Acidified Foods GMP Manual deals with the fundamental microbiology as related to the subject, format, and reading level of the Manual.