PRESERVING AND GERMICIDAL ACTION OF VARIOUS SUGARS AND ORGANIC ACIDS ON YEASTS AND BACTERIA
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1942.tb17230.x/fullpdf
Reference3 articles.
1. Action of Acetic Acid on Food Spoilage Microörganisms
2. Inhibiting Effect of Acetic Acid upon Microorganisms in the Presence of Sodium Chloride and Sucrose
3. Influence of Organic Acids, Sugars, and Sodium Chloride upon Strains of Food Poisoning Staphylococci
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1. Yeasts as Spoilage Organisms in Beverages;The Yeasts;1993
2. THE EFFECTS of ACIDIFICATION and SUGAR ADDITION ON QUALITY ATTRIBUTES of CANNED TOMATOES;Journal of Food Processing and Preservation;1990-02
3. Microbial Spoilage of Canned Fruit Juices;Biotechnology Applications in Beverage Production;1989
4. Saccharose;Chemische Lebensmittelkonservierung;1986
5. Use of non-carbonated soft drinks to provide safe drinking water;Annals of Tropical Paediatrics;1985-03
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