INFLUENCE OF TEMPERATURE AND HUMIDITY ON MICROBIAL, ENZYMATIC, AND PHYSICAL CHANGES OF STORED, PICKLING CUCUMBERS

被引：17

作者：

ETCHELLS, JL

BELL, TA

COSTILOW, RN

HOOD, CE

ANDERSON, TE

机构：

[1] USDA,FOOD FERM LAB,RALEIGH,NC 27607

[2] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

[3] N CAROLINA STATE UNIV,DEPT MICROBIOL,RALEIGH,NC 27607

[4] MICHIGAN STATE UNIV,DEPT MICROBIOL & PUBL HLTH,E LANSING,MI 48823

[5] N CAROLINA STATE UNIV,DEPT BIOL & AGR ENGN,RALEIGH,NC 27607

来源：

APPLIED MICROBIOLOGY | 1973年 / 26卷 / 06期

关键词：

D O I：

10.1128/AEM.26.6.943-950.1973

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：943 / 950

页数：8

共 24 条

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APPLIED MICROBIOLOGY, 1964, 12 (06) :523-&

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