SORBIC ACID AS A SELECTIVE AGENT IN CUCUMBER FERMENTATIONS .2. EFFECT OF SORBIC ACID ON THE YEAST AND LACTIC ACID FERMENTATIONS IN BRINED CUCUMBERS

被引：22

作者：

COSTILOW, RN

COUGHLIN, FM

ROBBINS, EK

HSU, WT

机构：

来源：

关键词：

D O I：

10.1128/AEM.5.6.373-379.1957

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：373 / 379

页数：7

共 10 条

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COSTILOW, RN
FABIAN, FW
[J]. APPLIED MICROBIOLOGY, 1953, 1 (06) : 314 - 319
[3] SORBIC ACID AS A SELECTIVE AGENT IN CUCUMBER FERMENTATIONS .1. EFFECT OF SORBIC ACID ON MICROORGANISMS ASSOCIATED WITH CUCUMBER FERMENTATIONS
COSTILOW, RN
FERGUSON, WE
RAY, S
[J]. APPLIED MICROBIOLOGY, 1955, 3 (06) : 341 - 345
[4] COSTILOW RN, 1956, FOOD RES, V21, P27
[5] JONES AH, 1952, FOOD TECHNOL-CHICAGO, V6, P304
[6] JONES AH, 1956, CAN FOODS IND, V27
[7] LUCKMANN F. H., 1955, FOOD RES, V20, P649
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[10] 1955, WORKS LABORATORY MAN