Survey of the physiological properties of the most frequent yeasts associated with commercial chilled foods
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference23 articles.
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2. Yeast spoilage of some chilled foods, meat and dairy products;Banks,1985
3. Microbiological changes in mayonnaise-based salads during storage;Brocklehurst;Food Microbiol.,1984
4. The microflora of stored coleslaw and factors affecting the growth of spoilage yeasts in coleslaw;Brocklehust;J. Appl. Bacteriol.,1983
5. Effect of modified atmosphere packaging on the microbial development and visible shelf life of a mayonnaise-based vegetable salad;Buick;J. Sci. Food Agric.,1989
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