Assessment of spore contamination in pepper by determination of dipicolinic acid with a highly sensitive HPLC approach
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference18 articles.
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2. A microbial investigation of selected spices, herbs, and additives in South Africa;Baxter;Journal of Food Science,1982
3. Microflora of black and red pepper;Christensen;Applied Microbiology,1967
4. Microbiology of spices and herbs;de Boer;Antonie van Leeuwenhoek,1985
5. Spore dipicolinic acid contents used for estimating the number of endospores in sediments;Fichtel;FEMS Microbiology Ecology,2007
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