INHIBITION OF CLOSTRIDIUM-BOTULINUM AND MOLDS IN AGED, SURFACE RIPENED CHEESE

被引：12

作者：

GRECZ, N

WAGENAAR, RO

DACK, GM

机构：

来源：

关键词：

D O I：

10.1128/AEM.7.1.33-38.1959

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：33 / 38

页数：6

共 9 条

[1] DAUER CC, 1952, 1951 SUMMARY PUBLIC, V67, P1089
[2] Optimum and limiting hydrogen-ion concentrations for B botulinus and quantitative estimation of its growth XVI
Dozier, CC
[J]. JOURNAL OF INFECTIOUS DISEASES, 1924, 35 : 105 - 133
[3] JORDAN EO, 1945, TEXTBOOK BACTERIOLOG, P26
[4] CULTURE OF CLOSTRIDIUM-BOTULINUM TYPE-C WITH CONTROLLED PH
MCKEE, MT
BELL, JF
HOYER, BH
[J]. JOURNAL OF BACTERIOLOGY, 1958, 75 (02) : 135 - 142
[5] MEYER KF, 1950, 50 YEARS BOTULISM US
[6] THE EFFECT OF OXIDATIVE RANCIDITY IN UNSATURATED FATTY ACIDS ON THE GERMINATION OF BACTERIAL SPORES
ROTH, NG
HALVORSON, HO
[J]. JOURNAL OF BACTERIOLOGY, 1952, 63 (04) : 429 - 435
[7] Van Slyke L., 1952, CHEESE
[8] WAGENAAR RO, 1958, J DAIRY SCI, V41, P1182, DOI 10.3168/jds.S0022-0302(58)91072-5
[9] 1937, METHODS ANAL BUTTER