AEROBIC AND FACULTATIVE MICROFLORA OF FRESH AND SPOILED REFRIGERATED DOUGH PRODUCTS

被引：9

作者：

HESSELTINE, CW

GRAVES, RR

ROGERS, R

BURMEISTER, HR

机构：

来源：

关键词：

D O I：

10.1128/AEM.18.5.848-853.1969

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：848 / +

页数：1

共 11 条

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[2] CHRISTENSEN CM, 1946, CEREAL CHEM, V23, P322
[3] THE FORMATION OF CARBON DIOXIDE BY LACTIC ACID BACTERIA AND BACILLUS-LICHENIFORMIS AND A CULTURAL METHOD OF DETECTING THE PROCESS
GIBSON, T
ABDELMALEK, Y
[J]. JOURNAL OF DAIRY RESEARCH, 1945, 14 (1-2) : 35 - 44
[4] FUNGI IN FLOUR AND REFRIGERATED DOUGH PRODUCTS
GRAVES, RR
HESSELTINE, CW
[J]. MYCOPATHOLOGIA ET MYCOLOGIA APPLICATA, 1966, 29 (3-4) : 277 - +
[5] MICROBIOLOGY OF FLOURS
HESSELTINE, CW
GRAVES, RR
[J]. ECONOMIC BOTANY, 1966, 20 (02) : 156 - +
[6] KIRSCH RH, 1952, FOOD RES, V17, P495
[7] PEPPER EH, 1963, CEREAL CHEM, V40, P191
[8] ROLLAG NL, 1967, USDA787 EC RES SER E
[9] STEEN H, 1966, SOUTHWEST MILLER, V45, P10
[10] [No title captured]