EFFECTS OF PH AND WATER ACTIVITY ON MICROBIOLOGICAL STABILITY OF SALAD DRESSING

被引：15

作者：

MEYER, RS

GRANT, MA

LUEDECKE, LO

LEUNG, HK

机构：

[1] NALLEYS FINE FOODS INC,3303 S 35TH ST,TACOMA,WA 98411

[2] WASHINGTON STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,PULLMAN,WA 99164

[3] KRAFT INC,GLENVIEW,IL 60025

来源：

关键词：

D O I：

10.4315/0362-028X-52.7.477

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：477 / 479

页数：3

共 15 条

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[2]

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[3]

FABIAN FW, 1950, FOOD RES, V15, P135

[4]

ISZARD MIRIAM S., 1927, JOUR BACT, V13, P57

[5]

ISZARD MIRIAM S., 1927, SPICE MILL, V50, P2426

[6]

ISZARD MS, 1927, CANNING AGE, V8, P434

[7] MICROBIOLOGICAL SPOILAGE OF MAYONNAISE AND SALAD DRESSINGS [J].

KURTZMAN, CP ;

ROGERS, R ;

HESSELTINE, CW .

[8]

KURTZMAN CP, 1984, COMPENDIUM METHODS M, P682

[9]

Phaff H.J., 1978, LIFE YEASTS

[10]

RICHARDSON GH, 1985, STANDARD METHODS EXA, P412