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CONTAMINATION OF MEAT. THE EFFECTS OF SLAUGHTER PRACTICES ON THE BACTERIOLOGY OF THE RED MEAT CARCASSROBERTS TA.1980; R. SOC. HEALTH J.; GBR; DA. 1980; VOL. 100; NO 1; PP. 3-9; BIBL. 21 REF.Article

THE MICROBIOLOGICAL ROLE OF NITRITE AND NITRATEROBERTS TA.1975; J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 11; PP. 1755-1760; BIBL. 1P.Article

INDICATOR ORGANISMS IN RAW MEATSSHAW BG; ROBERTS TA.1982; ANTONIE VAN LEEUWENHOEK; ISSN 0003-6072; NLD; DA. 1982; VOL. 48; NO 6; PP. 612-613; BIBL. 5 REF.Conference Paper

THE EFFECT OF CURING SALTS ON THE GROWTH OF CLOSTRIDIUM PERFRINGENS (WELCHII) IN A LABORATORY MEDIUM.ROBERTS TA; DERRICK CM.1978; J. FOOD TECHNOL.; GBR; DA. 1978; VOL. 13; NO 4; PP. 349-353; BIBL. 15 REF.Article

THE EFFECT OF SODIUM CHLORIDE, GAMMA IRRADIATION ANDOR HEATING ON GERMINATION AND DEVELOPMENT OF SPORES OF BACILLUS CEREUS T IN SINGLE GERMINANTS AND COMPLEX MEDIA.FARKAS J; ROBERTS TA.1976; ACTA ALIMENT.; HONGR.; DA. 1976; VOL. 5; NO 3; PP. 289-302; BIBL. 2 P. 1/2Article

THE INFLUENCE OF INTRINSIC FACTORS ON MICROORGANISMS IN FOODROBERTS TA; DAINTY RH.1979; ANTONIE VAN LEEUWENHOEK; NLD; DA. 1979; VOL. 45; NO 1; PP. 158-159Article

INHIBITION OF SPORES OF CLOSTRIDIUM SPP. BY SODIUM NITRITEROBERTS TA; SMART JL.1974; J. APPL. BACTERIOL.; G.B.; DA. 1974; VOL. 37; NO 2; PP. 261-264; BIBL. 7REF.Article

THE MICROBIOLOGY OF THE RED MEAT CARCASS AND THE SLAUGHTERHOUSE.INGRAM M; ROBERTS TA.1976; R. SOC. HEALTH J.; G.B.; DA. 1976; VOL. 96; NO 6; PP. 270-276; BIBL. 17 REF.Article

THE OCCURRENCE AND GROWTH OF CLOSTRIDIUM SPP. IN VACUUM-PACKED BACON WITH PARTICULAR REFERENCE TO CL-PERFRINGENS (MELCHII) AND CL. BOTULINUM.ROBERTS TA; SMART JL.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 3; PP. 229-244; BIBL. 23 REF.Article

THE EFFECT OF THE COMPOSITION OF THE RECOVERY MEDIUM UPON THE COLONY-FORMING CAPACITY OF CLOSTRIDIAL SPORES DAMAGED BY GAMA-RADIATION. = EFFET DE LA COMPOSITION DU MILIEU DE RECUPERATION SUR L'APTITUDE, DES SPORES CLOSTRIDIENNES ENDOMMAGEES PAR IRRADIATION GAMMA, A FORMER DES COLONIES.FARKAS J; ROBERTS TA.1982; ACTA ALIMENTARIA (BUDAPEST).; ISSN 0139-3006; HUN; DA. 1982; VOL. 11; NO 4; PP. 393-398; BIBL. 20 REF.; 3 FIG.Article

EFFECT OF SODIUM CHLORIDE AND SODIUM NITRITE ON THE HEAT RESISTANCE OF STAPHYLOCOCCUS AUREUS NCTC 10652 IN BUFFER AND MEAT MACERATE = EFFET DU CHLORURE DE SODIUM ET DU NITRITE DE SODIUM SUR LA RESISTANCE THERMIQUE DE S. A. NCTC 10652 DANS DES TAMPONS ET DES INFUSIONS DE VIANDEBEAN PG; ROBERTS TA.1975; J. FOOD TECHNOL.; G.B.; DA. 1975; VOL. 10; NO 3; PP. 327-332; BIBL. 11 REF.Article

DYNAMIC STABILITY ANALYSIS BY THE CONJUGATE GRADIENT METHODRUBINSTEIN MF; ROBERTS TA.1972; J. FRANKLIN INST.; U.S.A.; DA. 1972; VOL. 293; NO 3; PP. 173-189; BIBL. 9 REF.Serial Issue

GERMINATION AND OUTGROWTH OF SINGLE SPORES OF CLOSTRIDIUM BOTULINUM AND PUTREFACTIVE ANAEROBESROBERTS TA; THOMAS JA.1983; JOURNAL OF APPLIED BACTERIOLOGY; ISSN 0021-8847; GBR; DA. 1983; VOL. 53; NO 3; PP. 317-321; BIBL. 16 REF.Article

GERMINATION AND OUTGROWTH OF SINGLE SPORES OF CLOSTRIDIUM BOTULINUM AND PUTREFACTIVE ANAEROBES. = GERMINATION ET DEVELOPPEMENT DE SPORES ISOLEES DE CLOSTRIDIUM BOTULINUM ET DES ANAEROBIES PUTREFIANTESROBERTS TA; THOMAS JA.1982; JOURNAL OF APPLIED BACTERIOLOGY.; ISSN 0021-8847; GBR; DA. 1982; VOL. 53; NO 3; PP. 317-321; BIBL. 16 REF.; 4 TABL.Article

THE RELEVANCE OF CLOSTRIDIUM BOTULINUM TYPE C IN PUBLIC HEALTH AND FOOD PROCESSINGROBERTS TA; GIBSON AM.1979; J. FOOD TECHNOL.; GBR; DA. 1979; VOL. 14; NO 3; PP. 211-226; BIBL. 3 P.Article

SPORULATION OF CLOSTRIDIUM PUTREFACIENS AND THE RESISTANCE OF THE SPORES TO HEAT, GAMMA -RADIATION AND CURING SALTSROBERTS TA; DERRICK CM.1975; J. APPL. BACTERIOL.; G.B.; DA. 1975; VOL. 38; NO 1; PP. 33-37; BIBL. 9REF.Article

FACTORS CONTROLLING THE GROWTH OF CLOSTRIDIUM BOTULINUM TYPES A AND B IN PASTEURIZED, CURED MEATS. V. PREDICTION OF TOXIN PRODUCTION : NON-LINEAR EFFECTS OF STORAGE TEMPERATURE AND SALT CONCENTRATION. = FACTEURS CONTROLANT LA CROISSANCE DE CLOSTRIDIUM BOTULINUM TYPES A ET B DANS LES VIANDES SALEES PASTEURISEES. V. PREVISION DE LA PRODUCTION DE TOXINES : EFFETS NON-LINEAIRES DE LA TEMPERATURE DE STOCKAGE ET DE LA CONCENTRATION EN SEL.ROBINSON A; GIBSON AM; ROBERTS TA et al.1982; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 6; PP. 727-744; BIBL. 8 REF.; 3 FIG./11 TABL.Article

PREDICTION OF TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM IN PASTEURIZED PORK SLURRYROBERTS TA; GIBSON AM; ROBINSON A et al.1981; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1981; VOL. 16; NO 4; PP. 337-355; BIBL. 24 REF.Article

FACTORS CONTROLLING THE GROWTH OF CLOSTRIDIUM BOTULINUM TYPES A AND B IN PASTEURIZED, CURED MEATS. I: GROWTH IN PARK SLURRIES PREPARED FROM "LOW" PH MEAT (PH RANGE 5.5-6.3)ROBERTS TA; GIBSON AM; ROBINSON A et al.1981; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1981; VOL. 16; NO 3; PP. 239-266; BIBL. 3 P.Article

FACTORS CONTROLLING THE GROWTH OF CLOSTRIDIUM BOTULINUM TYPES A AND B IN PASTEURIZED CURED MEATS. IV: THE EFFECT OF PIG BREED, CUT AND BATCH OF PORKGINSON AM; ROBERTS TA; ROBINSON A et al.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 4; PP. 471-482; BIBL. 23 REF.Article

FACTORS CONTROLLING THE GROWTH OF CLOSTRIDIUM BOTULINUM TYPES A AND B IN PASTEURIZED, CURED MEATS. II: GROWTH IN PORK SLURRIES PREPARED FROM "HIGH" PH MEAT (RANGE 6.3-6.8)ROBERTS TA; GIBSON AM; ROBINSON A et al.1981; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1981; VOL. 16; NO 3; PP. 267-281; BIBL. 12 REF.Article

FACTORS CONTROLLING THE GROWTH OF CLOSTRIDIUM BOTULINUM TYPES A AND B IN PASTEURIZED, CURED MEATS. III: THE EFFECT OF POTASSIUM SORBATEROBERTS TA; GIBSON AM; ROBINSON A et al.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 3; PP. 307-326; BIBL. 41 REF.Article

INHIBITION OF CLOSTRIDIUM BOTULINUM BY CURING SALTS IN PASTEURIZED PORK SLURRY = INHIBITION DE C. B. PAR LES SELS DE SALAGE DANS UNE BOUILLIE DE PORC PASTEURISEEROBERTS TA; JARVIS B; RHODES AC et al.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 1; PP. 25-40; BIBL. 31 REF.Article

AIR THAWING OF BEEF QUARTERS.JAMES SJ; CREED PG; ROBERTS TA et al.1977; J. SCI. FOOD AGRIC.; G.B.; DA. 1977; VOL. 28; NO 12; PP. 1109-1119; BIBL. 14 REF.Article

THE EFFECT OF INCUBATION TEMPERATURE AND SITE OF SAMPLING ON ASSESSMENT OF THE NUMBERS OF BACTERIA ON RED MEAT CARCASSES AT COMMERCIAL ABATTOIRSROBERTS TA; MCFIE HJH; HUDSON WR et al.1980; J. HYG.; ISSN 0022-1724; GBR; DA. 1980; VOL. 85; NO 3; PP. 371-380; BIBL. 5 REF.Article

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