INFLUENCE OF WINE COMPOSITION ON HEAT-RESISTANCE OF POTENTIAL SPOILAGE ORGANISMS

被引：24

作者：

SPLITTSTOESSER, DF ^{[1
]}

LIENK, LL ^{[1
]}

WILKISON, M ^{[1
]}

STAMER, JR ^{[1
]}

机构：

[1] CORNELL UNIV,NEW YORK STATE AGR EXPT STN,GENEVA,NY 14456

来源：

关键词：

D O I：

10.1128/AEM.30.3.369-373.1975

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：369 / 373

页数：5

共 12 条

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LOPEZ, A
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[7] RANKINE BC, 1973, AM J ENOL VITICULT, V24, P55
[8] RANKINE BC, 1971, BREWING SPIRIT REV, V90, P44
[9] Schanderl H., 1959, MIKROBIOLOGIE MOSTES
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ALBURY, MN
[J]. APPLIED MICROBIOLOGY, 1964, 12 (02) : 165 - &