Interactions between inhibition factors on microbial stability of fruit-based systems-Reference-Cited by-同舟云学术

Interactions between inhibition factors on microbial stability of fruit-based systems

Published:1990-01 Issue:1 Volume:10 Page:1-18
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Guerzoni M.Elisabetta,Gardini F.,Duan J.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference29 articles.

1. Influence de l'activité de l'eau sur la thermoresistance d'une levure osmophile: Saccharomyces rouxii, dans un aliment à humidité intermédiaire;Berger;Lebens.-Wiss. Technol.,1982

2. Synergistic effects of potassium sorbate and sodium benzoate on thermal inactivation of yeasts;Beuchat;J. Food Sci.,1981

3. Thermal inactivation of yeast in fruit juices supplemented with food preservatives and sucrose;Beuchat;J. Food Sci.,1982

4. Microbial water stress;Brown;Bacteriol. Rev.,1976

5. Synergistic effects of weak-acid preservatives and pH on the growth of Zygochaccharomyces bailii;Cole;Yeast,1986

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