Concepedia

Richard B. Smittle

RB

4

Publications

188

Citations

4

H-Index

1972

Active since

Affiliations

North Carolina State University(Current)

Richard B. Smittle is an author at North Carolina State University specializing in food preservation, food microbiology, and microbiology.

Top concepts

MicrobiologyFood MicrobiologyFood PreservationHealthEngineeringFood SafetyBiochemistryBiotechnologyFood SpoilagePublic Health

Publications per year

1972–1982

4

Publications

4

Relationship of Cellular Fatty Acid Composition to Survival of <i>Lactobacillus bulgaricus</i> in Liquid Nitrogen

Richard B. Smittle, S. E. Gilliland, M. L. Speck et al. · Applied Microbiology · 1974 · 79 citations · Full text

Acid Tolerant Microorganisms Involved in the Spoilage of Salad Dressings

Richard B. Smittle, Russell S Flowers · Journal of Food Protection · 1982 · 56 citations

Microbial Inactivation, Microbial Contamination, Food Spoilage +7

Death of <i>Lactobacillus bulgaricus</i> Resulting from Liquid Nitrogen Freezing

Richard B. Smittle, S. E. Gilliland, M. L. Speck · Applied Microbiology · 1972 · 40 citations · Full text

INFLUENCE OF pH AND NaCl ON THE GROWTH OF YEASTS ISOLATED FROM HIGH ACID FOOD PRODUCTS

Richard B. Smittle · Journal of Food Science · 1977 · 13 citations

Food Chemistry, Engineering, Food Fermentation +14

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