Bacteriological studies relating to thermal processing of canned meats; viability of spores of a putrefactive anaerobic bacterium in canned meat after prolonged incubation.
D001421:Bacteria, Anaerobic; D001432:Bacteriology; D006794:Household Articles; D008460:Meat / Q000382:microbiology*; D011180:Postmortem Changes; D013171:Spores, Bacterial
BACTERIA/anaerobic; MEAT/bacteriology; PUTREFACTION