THERMAL DEATH TIMES OF YEAST IN OIL AND MOVEMENT OF THE YEAST BETWEEN THE OIL AND WATER PHASES OF FRENCH DRESSING
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1951.tb17345.x/fullpdf
Reference35 articles.
1. EFFECT OF ACIDS, SALT, SUGAR, AND OTHER FOOD INGREDIENTS ON THERMAL RESISTANCE OF BACILLUS THERMOACIDURANX
2. An Investigation of the Thermal Death Point of Saccharomyces ellipsoideus
3. THE INHIBITING ACTION OF CERTAIN SPICES ON THE GROWTH OF MICROÖRGANISMS
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