INFLUENCE OF pH AND NaCl ON THE GROWTH OF YEASTS ISOLATED FROM HIGH ACID FOOD PRODUCTS
- 1 November 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (6) , 1552-1553
- https://doi.org/10.1111/j.1365-2621.1977.tb08423.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Inhibition of Salmonella gallinarum by Culture Filtrates of Leuconostoc citrovorumJournal of Dairy Science, 1970
- Effect of volatile fatty acids on Salmonella typhimuriumJournal of Bacteriology, 1969
- Influence of pH on the inhibitory activity of formic and acetic acids for ShigellaJournal of Bacteriology, 1967
- Action of Acetic Acid on Food Spoilage MicroörganismsJournal of Bacteriology, 1940