240 Modern Food Microbiology
128. Trotman, R.E. 1971. The automatic spreading of bacterial culture over a solid agar plate. J. Appl. Bacteriol. 34:615–616.
129. Tuttlebee, J.W. 1975. The Stomacher—Its use for homogenization in food microbiology. J. Food Technol. 10:113–122.
130. Wang, G., and M.P. Doyle. 1998. Survival of enterohemorrhagic Escherichia coli O157:H7 in water. J. Food Protect.
61:662–667.
131. Woodward, R.L. 1957. How probable is the most probable number? J. Am. Water Works Assoc. 49:1060–1068.
132. Zayaitz, A.E.K., and R.A. Ledford. 1985. Characteristics of acid-injury and recovery of Staphylococcus aureus in a model
system. J. Food Protect. 48:616–620.
128. Trotman, R.E. 1971. The automatic spreading of bacterial culture over a solid agar plate. J. Appl. Bacteriol. 34:615–616.
129. Tuttlebee, J.W. 1975. The Stomacher—Its use for homogenization in food microbiology. J. Food Technol. 10:113–122.
130. Wang, G., and M.P. Doyle. 1998. Survival of enterohemorrhagic Escherichia coli O157:H7 in water. J. Food Protect.
61:662–667.
131. Woodward, R.L. 1957. How probable is the most probable number? J. Am. Water Works Assoc. 49:1060–1068.
132. Zayaitz, A.E.K., and R.A. Ledford. 1985. Characteristics of acid-injury and recovery of Staphylococcus aureus in a model
system. J. Food Protect. 48:616–620.