MUSTINESS IN FOODS
- 1 March 1948
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 13 (2) , 89-93
- https://doi.org/10.1111/j.1365-2621.1948.tb16598.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- A Skunke-like Odor of Bacterial Origin in ButterJournal of Bacteriology, 1939
- THE ORIGIN OF AN EARTHY OR MUDDY TAINT IN FISHAnnals of Applied Biology, 1936
- Two New Species of Bacteria Causing Mustiness in EggsJournal of Bacteriology, 1932
- Study of Bacterial Fluorescence in Various MediaJournal of Bacteriology, 1931
- ACHROMOBACTER PEROLENS (n.sp.) THE CAUSE OF “MUSTINESS” IN EGGSImmunology & Cell Biology, 1927
- AROMA-PRODUCING MICROÖRGANISMSJournal of Bacteriology, 1923
- Actinomyces in Milk with Special Reference to the Production of Undesirable Odors and FlavorsJournal of Dairy Science, 1922