THE MICROBIOLOGY OF SUGAR-PRESERVED FOODS
Open Access
- 1 April 1953
- journal article
- Published by Wiley in Proceedings of the Society for Applied Bacteriology
- Vol. 16 (1) , 119-127
- https://doi.org/10.1111/j.1365-2672.1953.tb00034.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Investigation of a case of fermentation in fruit products, rich in sugarsAntonie van Leeuwenhoek, 1951
- Zygosaccharomyces acidifaciens: A New Acetifying YeastMycologia, 1943
- A REVIEW OF THE MICROBIOLOGY OF COMMERCIAL SUGAR AND RELATED SWEETENING AGENTSJournal of Food Science, 1942
- THE YEASTSMicrobiology and Molecular Biology Reviews, 1941
- EFFECT OF PRESERVATIVES ON FERMENTATION AND VIABILITY OF SUGAR‐TOLERANT YEASTS1Journal of Food Science, 1936
- Untersuchungen über osmophile SproßpilzeArchiv für Mikrobiologie, 1931
- THE OSMOTIC PRESSURES OF CONCENTRATED SOLUTIONS OF SUCROSE AS DETERMINED BY THE WATER INTERFEROMETER.Journal of the American Chemical Society, 1921