Chemical Preservatives as Inhibitors of Yeast Growth
- 1 May 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (3) , 267-275
- https://doi.org/10.1111/j.1365-2621.1963.tb00195.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Einfluß von Konservierungsmitteln auf HäminenzymeZeitschrift für Lebensmittel-Untersuchung und Forschung, 1958
- DETERMINATION OF SORBIC ACID AND ITS DISAPPEARANCE FROM PICKLE BRINESJournal of Food Science, 1958
- RESISTANCE OF CLOSTRIDIUM PARABOTULINUM TO SORBIC ACID abJournal of Food Science, 1955
- SELECTIVITY OF SORBIC ACID MEDIA FOR THE CATALASE NEGATIVE LACTIC ACID BACTERIA AND CLOSTRIDIAJournal of Bacteriology, 1952
- Characteristics of yeast causing clouding of dry white winesMycopathologia, 1951
- The effect of hydrogen-ion concentration on the toxicity of several preservatives to microorganismsHilgardia, 1931