Microbiological Spoilage of Cereal Products

Author:

Cook Frederick K.,Johnson Billie L.

Publisher

Springer New York

Reference45 articles.

1. Andersson, A., Rönner, U., & Granum, P. E. (1995). What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens? International Journal of Food Microbiology, 28, 145–155.

2. Anonymous. (2005). Our daily bread: Microencapsulation in the bakery environment. Industrial Manufacturing, viewed 21 November, 2005. http://www.industrialnewsupdate.com

3. Bechtel, D. B., Pomeranz, Y., & de Francisco, A. (1978). Breadmaking studied by light and transmission electron microscopy. Cereal Chemistry, 55, 392.

4. Deibel, K. E., & Swanson, K. M. J. (2001). Cereal and cereal products. In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (4th ed., pp. 549–553). Washington, DC: American Public Health Association.

5. Demain, A. L. (1998). Microbial natural products: alive and well in 1998. Nature Biotechnology, 16, 3–4.

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