YEASTS AS PRIMARY CONTAMINANTS IN YOGURTS PRODUCED COMMERCIALLY IN LAGOS, NIGERIA

被引：26

作者：

GREEN, MD ^{[1
]}

IBE, SN ^{[1
]}

机构：

[1] UNIV LAGOS,DEPT BIOL SCI,LAGOS,NIGERIA

来源：

关键词：

D O I：

10.4315/0362-028X-50.3.193

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：193 / 198

页数：6

共 24 条

HOLZSCHU, DL ;

PRESLEY, HL ;

MIRANDA, M ;

PHAFF, HJ .

[12]

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[13]

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[14]

KROGER M, 1975, J DAIRY SCI, V59, P344

[15]

LODDER J, 1970, YEASTS TAXONOMIC STU, P711

[16]

LUTWICK LI, 1980, SABOURAUDIA, V18, P69

MINOR, TE ;

MARTH, EH .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (05) :302-&

[18]

OLOGUNDE O, 1982, THESIS U LAGOS LAGOS

[19]

PEPPLER HJ, 1977, FOOD TECHNOL-CHICAGO, V31, P62

[20]

Robinson R. K., 1975, Journal of the Society of Dairy Technology, V28, P149, DOI 10.1111/j.1471-0307.1975.tb00382.x