Methods for the separation of yeast cells from the surfaces of processed, frozen foods
- 1 June 1993
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 19 (1) , 27-37
- https://doi.org/10.1016/0168-1605(93)90121-v
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Yeast flora of grape berries during ripeningMicrobial Ecology, 1982
- Inhibition of Microbial Growth in English Sole (Parophrys retulus)Journal of Food Protection, 1981
- A new approach to the study of yeast ecology of natural substratesCanadian Journal of Microbiology, 1980
- Observation d'un sol forestier (rendzine) en microscopie electroniqueCanadian Journal of Microbiology, 1979
- Scanning Electron Microscopy of Microorganisms on Chicken SkinJournal of Applied Bacteriology, 1979
- The effect of storage temperature on the shelf‐life of eviscerated air‐chilled TurkeysBritish Poultry Science, 1978
- PHYSICAL FACTORS THAT AFFECT REMOVAL OF YEASTS FROM MEAT SURFACES WITH WATER SPRAYSJournal of Food Science, 1975
- Yeasts from the Marine EnvironmentJournal of Applied Bacteriology, 1975
- Sexual Reproduction in Candida lipolyticaScience, 1970
- Stereoscan Electron Microscopy of Soil MicroorganismsScience, 1967