EVALUATION OF LACTIC-ACID BACTERIA FOR EXTENDING THE SHELF-LIFE OF SHRIMP

被引：7

作者：

MOON, NJ

BEUCHAT, LR

KINKAID, DT

HAYS, ER

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12740.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：897 / 900

页数：4

共 16 条

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[7]

DUBOIS G, 1979, J FOOD SCI, V44, P1649, DOI 10.1111/j.1365-2621.1979.tb09108.x

[8]

GILLILAND SE, 1975, J FOOD SCI, V40, P903, DOI 10.1111/j.1365-2621.1975.tb02229.x

[9] FATE OF COLIFORMS IN YOGURT, BUTTERMILK, SOUR CREAM, AND COTTAGE CHEESE DURING REFRIGERATED STORAGE [J].

GOEL, MC ;

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[10]

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