The Inhibiting Effect of Serine Upon the Growth of the Indigenous Flora of Cream Filling-Reference-Cited by-同舟云学术

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The Inhibiting Effect of Serine Upon the Growth of the Indigenous Flora of Cream Filling

Published:1955-05 Issue:3 Volume:3 Page:132-135
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Castellani A. G.¹,Makowski R.¹,Bradley W. B.¹

Affiliation:

1. American Institute of Baking, Chicago, Illinois

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.3.3.132-135.1955

Reference4 articles.

1. A study of the control of the sanitary quality of custard-filled bakery products in a large city;ABRAHAMSON A. E.;Food Research,1952

2. Inhibiting effects of amino acids and related compounds upon the growth of enterotoxigenic micrococci in cream pastry;CASTELLANI A. G.;Appl. Microbiol.,1953

3. Effect of D-amino acids on growth of lactobacilli;TEERI A. E.;J. Bacteriol.,1954

4. Methionine requirement for growth and utilization of its optical isomers;WRETLIND K. A.;J. Biol. Chem.,1950

Cited by 1 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. STUDIES ON THE NUTRITION AND PHYSIOLOGY OF PASTEURELLA PESTIS V;Journal of Bacteriology;1960-04

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