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RELATIVE BACTERICIDAL EFFICIENCIES OF THREE TYPES OF HIGH‐ENERGY IONIZING RADIATIONS

1953; Wiley; Volume: 18; Issue: 1-6 Linguagem: Inglês

10.1111/j.1365-2621.1953.tb17764.x

1750-3841

S.A. Goldblith, B.E. Proctor, Sophie Davison, Beki Kan, Christopher Bates, E. M. OBERLE, M. Karel, D Lang,

Meat and Animal Product Quality

Journal of Food ScienceVolume 18, Issue 1-6 p. 659-677 RELATIVE BACTERICIDAL EFFICIENCIES OF THREE TYPES OF HIGH-ENERGY IONIZING RADIATIONS S. A. GOLDBLITH, S. A. GOLDBLITH Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorB. E. PROCTOR, B. E. PROCTOR Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorS. DAVISON, S. DAVISON Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorB. KAN, B. KAN Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorC. J. BATES, C. J. BATES Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorE. M. OBERLE, E. M. OBERLE Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorM. KAREL, M. KAREL Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorD. A. LANG, D. A. LANG Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this author S. A. GOLDBLITH, S. A. GOLDBLITH Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorB. E. PROCTOR, B. E. PROCTOR Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorS. DAVISON, S. DAVISON Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorB. KAN, B. KAN Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorC. J. BATES, C. J. BATES Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorE. M. OBERLE, E. M. OBERLE Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorM. KAREL, M. KAREL Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorD. A. LANG, D. A. LANG Department of Food Technology, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this author First published: January 1953 https://doi.org/10.1111/j.1365-2621.1953.tb17764.xCitations: 12 Contribution No. 164 from the Department of Food Technology, Massachusetts Institute of Technology, Cambridge, Mass. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume18, Issue1-6January 1953Pages 659-677 RelatedInformation