Use of Salmonellae Antagonists in Fermenting Egg White-Reference-Cited by-同舟云学术

Use of Salmonellae Antagonists in Fermenting Egg White

Published:1960-11 Issue:6 Volume:8 Page:366-370
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Flippin Reid S.¹,Mickelson M. N.¹

Affiliation:

1. Division of Chemistry and Chemical Engineering, Midwest Research Institute, Kansas City, Missouri

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.8.6.366-370.1960

Reference19 articles.

1. Methods for depleting glucose from egg albumen before drying;AYRES J. C.;Food Technol.,1958

2. Streptomyces kentuckensis: a new species, the producer of raisnomycin;BARR F. S.;Antibiotics & Chemotherapy,1956

3. Thioaurin, a new crystalline antibiotic;BOLHOFER W. A.;Antibiotics & Chemotherapy,1953

4. An investigation of the antibacterial spec- trum of colicines;COOK M. K.;Antibiotics & Chemotherapy,1953

5. The antibacterial activity of the egg white protein conalbumin;FEENEY R. E.;J. Bacteriol.,1952

Cited by 3 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. Competitive Growth of Microorganisms and Fluorescence Development on inoculated Chicken;Journal of Food Science;1966-01

2. Fate of Staphylococci and Enteric Microorganisms Introduced into Slurry of Frozen Pot Pies;Applied Microbiology;1962-09

3. Use of Salmonellae Antagonists in Fermenting Egg White;Applied Microbiology;1960-11