MUSTY AROMA COMPOUNDS PRODUCED BY SELECTED MOLDS AND ACTINOMYCETES ON AGAR AND WHOLE WHEAT BREAD

被引：49

作者：

HARRIS, ND

KARAHADIAN, C

LINDSAY, RC

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

[2] FLORIDA STATE UNIV,DEPT NUTR & FOOD SCI,TALLAHASSEE,FL 32306

来源：

JOURNAL OF FOOD PROTECTION | 1986年 / 49卷 / 12期

关键词：

D O I：

10.4315/0362-028X-49.12.964

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：964 / 970

页数：7

共 50 条

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