Scientific Committee Of The Symposium (1955). Suggestions regarding bacteriological norms for non-sterile hams preserved in cans. Ann. Inst. Pasteur, Lille, 7, 254.
2.
Ingram, M. (1955). Factors controlling the appearance of various bacteria in semi-preserved meats. Ann. Inst. Pasteur, Lille, 7, 136.
3.
Roberts, T.A. and Ingram, M. (1966). The effect of sodium chloride, potassium nitrate and sodium nitrite on the recovery of heated bacterial spores. J. Fd Technol., 1, 147.
4.
Roberts, T.A. , Gilbert, R.J. and Ingram, M. (1966). The effect of sodium chloride on heat resistance and recovery of heated spores of Cl. sporogenes (PA 3679/Sz). J. appl. Bact., 29, 549.
5.
Roberts, T.A. (1970). Recovering spores damaged by heat, ionizing radiation or ethylene oxide. J. appl. Bact. , 33, 74.
6.
Pivnick, H. and Thacker, C. (1970). Effect of sodium chloride and pH on initiation of growth by heat-damaged spores of Clostridium botulinum . Canad. Inst. Fd Technol. J., 3, 70.
7.
Pivnick, H. , Johnston, M.A., Thacker , C. and Loynes, R. (1970). Effect of nitrite on destruction and germination of Clostridium botulinum and putrefactive anaerobes 3679 and 3679h in meat and in buffer. Canad. Inst. Fd Technol. J., 3, 103.
8.
Ingram, M. and Roberts, T.A. (1971). Application of the D-concept to heat treatment involving curing salts. J. Fd. Technol.
9.
Bulman, C. and Ayres, J.C. (1952). Preservative effect of various concentrations of curing salts in comminuted pork. Fd Technol., Champaign, 6, 255.
10.
Kitchell, A.G. and Ingram, M. (1963). Vacuum-packed sliced Wiltshire bacon. Fd Processing & Packaging, 32, 3.
11.
Ingram, M. (1962). Microbiological principles in prepacking meats. J. appl. Bact., 25, 259.
12.
Barlow, J. and Kitchell, A.G. (1966). A note on the spoilage of prepacked lamb chops by Microbacterium thermosphactum. J. appl. Bact., 29, 185.
13.
Tonge, R.J. , Baird-Parker, A.C. and Cavett, J.J. (1964). Chemical and microbiological changes during storage of vacuum packed sliced bacon. J. appl. Bact., 27, 252.
14.
Shank, J.L. and Lundquist, B.R. (1963). The effect of packaging conditions on the bacteriology, colour and flavour of table-ready meats. Fd Technol., Champaign, 17, 1163.
15.
PATENT SPECIFICATION, 848, 014 (14 Sept. 1960). Improvements relating to cured pig meat products. London : H.M.S.O.
16.
Eddy, B.P. and Ingram, M. (1962). Factors affecting the nitrite content of Wiltshire bacon. Proc. 1st Int. Congr. Fd Sci. Technol., London, 2, 405. London: Gordon & Beach.
17.
Brooks, J., Haines, R.B., Moran, T. and Pace, J. (1940). The function of nitrate, nitrite and bacteria in the curing of bacon and hams. Sp. Rep. Fd Invest. Bd., Lond., No. 49. London: H.M.S.O.
18.
Cross, C.K. and Ziegler, P. (1965). A comparison of the volatile fractions from cured and uncured meat. J. Fd Sci., 30, 610.
