GROWTH OF LACTOBACILLUS-PLANTARUM IN CUCUMBER EXTRACT CONTAINING VARIOUS CHLORIDE SALTS

被引：11

作者：

NAEWBANIJ, JO ^{[1
]}

STONE, MB ^{[1
]}

FUNG, DYC ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT ANIM SCI & IND,MANHATTAN,KS 66506

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13099.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1257 / &

共 14 条

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ETCHELLS, JL
ANDERSON, TE
COSTILOW, RN
BELL, TA
[J]. APPLIED MICROBIOLOGY, 1964, 12 (06) : 523 - &
[2] FLEMING HP, 1981, FOOD TECHNOL-CHICAGO, V35, P84
[3] FLEMING HP, 1982, FERMENTED FOOD, V7, P228
[4] EFFECTS OF COMPLETE OR PARTIAL REPLACEMENT OF SODIUM-CHLORIDE ON PROCESSING AND SENSORY PROPERTIES OF HAMS
HAND, LW
TERRELL, RN
SMITH, GC
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1776 - &
[5] EFFECTS OF CHLORIDE SALTS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTERS
HAND, LW
TERRELL, RN
SMITH, GC
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1800 - &
[6] Lees R., 1975, ANAL QUALITY CONTROL
[7] LINDSAY RC, 1982, J DAIRY SCI, V65, P630
[8] MARTH EH, 1978, STANDARD METHODS EXA, P62
[9] PEDERSON CS, 1961, FOOD TECHNOL-CHICAGO, V15, P351
[10] PEDERSON CS, 1979, MICROBIOLOGY FOOD FE, P153