The bacterial flora of low-acid vegetables canned at 212 degrees F.; a preliminary study of the effects of extracts from processed tomato juice and from tomato plants on bacteria involved in food preservation.
D001419:Bacteria; D001432:Bacteriology; D005516:Food Microbiology; D005519:Food Preservation; D005638:Fruit; D018551:Solanum lycopersicum; D014675:Vegetables
FOOD/bacteriology; FRUITS AND VEGETABLES/canned; TOMATOES/canned