DETERMINATION OF PYOVERDINE, THE FLUORESCENT PIGMENT OF PSEUDOMONADS, IN FROZEN WHOLE EGG

被引：8

作者：

ELLIOTT, RP

机构：

来源：

关键词：

D O I：

10.1128/AEM.6.4.247-251.1958

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：247 / 251

页数：5

共 15 条

[1]

[Anonymous], 1955, OFFICIAL METHODS ANA

[2]

BROOKS J, 1954, FOOD TECHNOL-CHICAGO, V8, P406

[3]

BROOKS J, 1954, FOOD TECHNOL-CHICAGO, V8, P400

ELLIOTT, RP .

[5] SPOILAGE OF SHELL EGGS BY PSEUDOMONADS [J].

ELLIOTT, RP .

[6]

FLORIAN MLE, 1957, FOOD TECHNOL-CHICAGO, V11, P56

[7]

KUHN R., 1934, Ber. d. deutsch. chem. Gesellsch., V67, P888, DOI 10.1002/cber.19340670539

[8]

LEPPER HA, 1956, J ASSOC OFF AGR CHEM, V39, P185

[9]

LORENZ F. W., 1950, AMER EGG AND POULTRY REV, V11, P16

[10]

MERCURI AJ, 1957, FOOD TECHNOL-CHICAGO, V11, P374