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Microbial safety and stability of food products

  • Netherlands Society for Microbiology Symposium on Modern Microbiological Monitoring of Processed Food Rotterdam, 20 November 1974
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References

  • Mossel, D. A. A., Tuynenburg Muys, G., Mol, J. H. H. enKampelmacher, E. H. 1972. Veiligheid in de voedingsmiddelen microbiologie.—Chem. Weekbl.68, No. 25: 8–11.

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  • Tuynenburg Muys, G. 1965. Microbiological quality of edible emulsions during manufacture and storage.—Chem. Ind. (London)1965: 1245–1250.

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  • Mossel, D. A. A. andDrion, E. F. 1958. Sampling of canned foods for bacteriological analysis. —Food27: 333–337.

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  • Smelt, J. P. P. M. 1973. Determination of botulinogenic properties and safe shelf-life of perishable products.—Antonie van Leeuwenhoek39: 367.

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Authors and Affiliations

  1. Unilever Research Vlaardingen, Vlaardingen, The Netherlands

    G. Tuynenburg Muys

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  1. G. Tuynenburg Muys
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Lecture held at the Symposium “The present day status of microbiological monitoring of foods”, organized by The Netherlands Society for Microbiology, 20 November 1974, Rotterdam.

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Muys, G.T. Microbial safety and stability of food products. Antonie van Leeuwenhoek 41, 369–371 (1975). https://doi.org/10.1007/BF02565074

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  • DOI: https://doi.org/10.1007/BF02565074

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