INFLUENCE OF SORBIC ACID ON POPULATIONS AND SPECIES OF YEASTS OCCURRING IN CUCUMBER FERMENTATIONS

被引：11

作者：

ETCHELLS, JL

BORG, AF

BELL, TA

机构：

来源：

APPLIED MICROBIOLOGY | 1961年 / 9卷 / 02期

关键词：

D O I：

10.1128/AEM.9.2.139-144.1961

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：

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页码：139 / &

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共 18 条

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[5] SORBIC ACID AS A SELECTIVE AGENT IN CUCUMBER FERMENTATIONS .2. EFFECT OF SORBIC ACID ON THE YEAST AND LACTIC ACID FERMENTATIONS IN BRINED CUCUMBERS
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[6] ETCHELLS J. L., 1950, FARLOWIA, V4, P87
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[8] ETCHELLS JL, 1946, AM J PUB HLTH, V36, P1112
[9] ETCHELLS JOHN L., 1952, FARLOWIA, V4, P249
[10] ETCHELLS JOHN L., 1941, FOOD RES, V6, P95