Disintegration and Organoleptic Deterioration of Processed Strawberries caused by the Mould Byssochlamys nivea
Open Access
- 1 April 1964
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 27 (1) , 53-58
- https://doi.org/10.1111/j.1365-2672.1964.tb04810.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- A Selective Method for Cultivating Heat Resistant Moulds, particularly those of the Genus Byssochlamys, and their Presence in Dutch SoilJournal of Applied Bacteriology, 1964
- The Occurrence ofBacillus coagulanswith High Heat ResistanceJournal of Applied Bacteriology, 1963
- The genus Paecilomyces Bainier and its perfect stage Byssochlamys WestlingTransactions of the British Mycological Society, 1957
- THERMAL DESTRUCTION OF PEROXIDASE IN VEGETABLES AT HIGH TEMPERATURESaJournal of Food Science, 1956
- STUDY OF BYSSOCHLAMYS FULVA AND CONTROL MEASURES IN PROCESSED FRUITSAnnals of Applied Biology, 1939