Antimicrobial activity of halogens [Mostly chlorine and iodine] von Odlaug, Theron E

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Heat resistance and population stability of lyophilized Bacillus subtilis spores [Biological indicators in sterilization processes] von Odlaug, T E, Caputo, R A, Graham, G S

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Computing a minimum public health sterilizing value for food with pH values from 4.6 to 6.0 von Pflug, I.J, Odlaug, T.E, Christensen, R

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Clostridium botulinum and acid foods von Odlaug, T.E, Pflug, I.J

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Computing a Minimum Public Health Sterilizing Value for Food with pH Values from 4.6 to 6.0 1 von Pflug, Irving J, Odlaug, Theron E, Christensen, Ronald

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Microbiological and sanitizer analysis of water used for cooling containers of food in commercial canning factories in Minnesota and Wisconsin von Odlaug, T.E, Pflug, I.J

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Clostridium botulinum and Acid Foods 1, 2 von Odlaug, Theron E, Pflug, Irving J

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Heat Resistance of Clostridium botulinum Type B Spores Grown from Isolates from Commercially Canned Mushrooms 1 von Odlaug, Theron E, Pflug, Irving J, Kautter, Donald A

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Sporicidal Properties of Chlorine Compounds: Applicability to Cooling Water for Canned Foods1,2 von ODLAUG, THERON E., PFLUG, IRVING J.

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Heat Resistance of Clostridium botulinum Type B Spores Grown from Isolates from Commercially Canned Mushrooms von Odlaug, Theron E., Pflug, Irving J., Kautter, Donald A.

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MICROBIOLOGICAL AND SANITIZER ANALYSIS OF WATER USED FOR COOLING CONTAINERS OF FOOD IN COMMERCIAL CANNING FACTORIES IN MINNESOTA AND WISCONSIN von ODLAUG, THERON E., PFLUG, IRVING J.

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Intestinal Helminths of Fish from Basswood Lake, Superior National Forest, Minnesota von Odlaug, Theron O., Arseneau, Edmond G., Brownell, George H.

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