EFFECT OF ACIDS AND SUGAR ON VIABILITY OF ESCHERICHIA COLI AND EBERTHELLA TYPHOSA
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1943.tb16582.x/fullpdf
Reference18 articles.
1. DISINFECTION STUDIES THE EFFECTS OF TEMPERATURE AND HYDROGEN ION CONCENTRATION UPON THE VIABILITY OF BACT. COLI AND BACT. TYPHOSUM IN WATER
2. THE EFFECT OF CARBONATION ON BACTERIA IN BEVERAGES
3. EXPERIMENTAL WORK ON LACTIC ACID IN PRESERVING PICKLES AND PICKLE PRODUCTS.
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2. Use of non-carbonated soft drinks to provide safe drinking water;Annals of Tropical Paediatrics;1985-03
3. Occurrence, prevention, and monitoring of microbial quality loss of foods and dairy products;C R C Critical Reviews in Environmental Control;1975-01
4. Salmonellae and Salmonellosis Associated with Milk and Milk Products. A Review;Journal of Dairy Science;1969-03
5. Inhibitor Effect of Lactobacillus acidophilus;Nature;1966-07
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