RETARDING EFFECT OF ACETIC ACID ON GROWTH OF CONTAMINATED BACTERIA DURING SHOYU‐KOJI MAKING PROCESS
- 1 March 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2) , 359-362
- https://doi.org/10.1111/j.1365-2621.1979.tb03789.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Preservation of High-Moisture Corn: A Microbiological EvaluationJournal of Dairy Science, 1975
- Chemical Aids to Preservation of High Moisture FeedsJournal of Dairy Science, 1973
- GROWTH OF STAPHYLOCOCCUS AUREUS IN ACIDIFIED PASTEURIZED MILK1Journal of Milk and Food Technology, 1970
- CRYSTALLINE BACTERIAL PROTEINASEThe Journal of Biochemistry, 1958
- FUNGISTATIC PROPERTIES OF THE FATTY ACIDS AND POSSIBLE BIOCHEMICAL SIGNIFICANCEJournal of Food Science, 1939