BACTERIAL AND CHEMICAL ANALYSES OF MAYONNAISE, SALAD DRESSING, AND RELATED PRODUCTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1950.tb16460.x/fullpdf
Reference11 articles.
1. Bacterial Standards for Sugar , 1933 . Natl. Canners' Assoc.
2. AN IMPROVED STONE MEDIUM FOR THE ISOLATION AND TESTING OF FOOD-POISONING STAPHYLOCOCCI
3. PRESERVING AND GERMICIDAL ACTION OF VARIOUS SUGARS AND ORGANIC ACIDS ON YEASTS AND BACTERIA
4. A New Culture Medium for the Isolation of Bacillus Typhosus from Stools
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1. Development and validation of a TaqMan RT-PCR method for identification of mayonnaise spoilage yeast Pichia kudriavzevii;AMB Express;2018-11-22
2. Formulation, Rheology, and Hypolepidemic Activity of Vegetable Oil-Based Eggless and Low-Fat Food Emulsions;Journal of Dispersion Science and Technology;2012-07
3. Physical and flavour stability of mayonnaise;Trends in Food Science & Technology;2001-05
4. Pesquisa de alguns microrganismos em saladas com maionese adquiridas em restaurantes, lanchonetes e "rotisseries";Revista de Saúde Pública;1982-12
5. Microbiological Spoilage of Mayonnaise and Salad Dressings;Applied Microbiology;1971-05
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