THE MICROBIOLOGY OF APPLES AND APPLE PRODUCTS

被引：55

作者：

DOORES, S

机构：

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1983年 / 19卷 / 02期

关键词：

D O I：

10.1080/10408398309527372

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：133 / 149

页数：17

共 86 条

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CHEN, YK
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[32] OCCURRENCE OF PATULIN AND PATULIN-PRODUCING STRAINS OF PENICILLIUM-EXPANSUM IN NATURAL ROTS OF APPLE IN CANADA
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CHEN, YK
KENNEDY, BPC
SCOTT, PM
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1973, 6 (01): : 22 - 25
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[35] LABELLE RL, 1973, 15 NEW YORK AGR EXP
[36] EFFECT OF TEMPERATURE CYCLING ON THE PRODUCTION OF PATULIN AND CITRININ
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AYRES, JC
KOEHLER, PE
[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (03) : 974 - +
[37] COMPARISON OF POTENTIAL PATULIN HAZARD IN HOME-MADE AND COMMERCIAL APPLE PRODUCTS
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NISKANEN, A
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 446 - 448
[38] LOVETT J, 1975, J ASSOC OFF ANA CHEM, V58, P909
[39] EFFECT OF PH ON THERMAL DESTRUCTION KINETICS OF PATULIN IN AQUEOUS-SOLUTION
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[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 1094 - 1095
[40] LOVETT J, 1973, BACT P, pE71