Microbiological Spoilage of High-Sugar Products

Author:

Thompson Sterling

Publisher

Springer New York

Reference109 articles.

1. Allen, L. A., Cooper, A. H., Cairns, A., & Maxwell, M. C. C. (1946). Microbiology of beet sugar manufacture. Proceedings of the Society for Applied Bacteriology, 9, 1–5.

2. Anand, J. C. & Brown, A. D. (1968). Growth rate patterns of so-called osmophilic and non-osmophilic yeasts in solutions of polyethylene glycol. Journal of General Microbiology, 52, 205–212.

3. Aureli, P. & Accorti, M. (1981). Honey and infant botulism (in Italian). Rivista della SocietaItaliano di Scienza dell’Alimenta zoine, 10, 181–184.

4. Aureli, P., Ferrini, A. M., & Negri, S. (1985). Clostridium botulinum spores in honey. Rivista della Societa Italiana di Scienze dell Alimentazione 12, 457–466.

5. Banwart, G. J. (1979). Basic food microbiology. Westport, CT: AVI Publishing.

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