Growth of Lactobacillus plantarum in Cucumber Extract Containing Various Chloride Salts
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb13099.x/fullpdf
Reference14 articles.
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
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2. Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus;Food Microbiology;2009-06
3. Individual Effects of Sodium, Potassium, Calcium, and Magnesium Chloride Salts on Lactobacillus pentosus and Saccharomyces cerevisiae Growth;Journal of Food Protection;2008-07-01
4. Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae;Journal of Industrial Microbiology & Biotechnology;2008-05-09
5. Effect of potassium sorbate and sodium benzoate on microbial population and fermentation of black olives;J SCI FOOD AGR;1999
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