YEASTS CAUSING SPOILAGE IN ACETIC ACID PRESERVES-Reference-Cited by-同舟云学术

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YEASTS CAUSING SPOILAGE IN ACETIC ACID PRESERVES

Published:1958-06 Issue:1 Volume:21 Page:94-96
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

DAKIN J. C.,DAY PAMELA M.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1958.tb00120.x/fullpdf

Reference6 articles.

1. Sugar and acid tolerance of spoilage yeasts from sweet-cucumber pickles;Bell;Food Tech., Champaign,1952

2. Morphology and pigmentation of certain yeasts from brines and the cucumber plant;Etchells;Farlowia,1953

3. Spoilage in salad and french dressing due to yeasts;Fabian;Food Res.,1950

4. Wickerham , L. J. 1951 Taxonomy of yeasts Tech. Bull. U.S. Dep. Agric. 2

Cited by 19 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

1. Yeasts;Fungi and Food Spoilage;2022

2. Cucumber Pickles and Fermentations;Cucumber Economic Values and Its Cultivation and Breeding;2021-10-06

3. Advances in the Control of Wine Spoilage by Zygosaccharomyces and Dekkera/Brettanomyces;Annual Review of Food Science and Technology;2013-02-28

4. Microbial interactions associated with secondary cucumber fermentation;Journal of Applied Microbiology;2012-11-06

5. Characteristics of Spoilage-Associated Secondary Cucumber Fermentation;Applied and Environmental Microbiology;2012-02-15

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