
TY  - JOUR
A1  - Olivier, Sandra 
A1  - Chapman, Belinda 
T1  - pH-elevating Bacillus spp. in acid pasteurised foods
JF  - Microbiology Australia
JO  - Microbiol. Aust.
Y1  - 2004
VL  - 25
IS  - 3
SP  - 34
EP  - 35
KW  - 
UR  - https://doi.org/10.1071/MA04334 
N2  - Trends in consumer and industry processing are influencing packaging formats for acid foods, which in turn impact upon in-pack oxygen availability. For example, microwave cooking is influencing the growing popularity of (oxygen permeable) polymer containers over traditional (oxygen impermeable) glass jars and cans. Single-serve packages that boast a higher surface-area-to-volume ratio than larger (e.g. family-serve) packs are similarly growing in popularity. 
ER  -

