THE EFFECT OF ESSENTIAL OILS ON THE INHIBITION AND THERMAL RESISTANCE OF MICROORGANISMS IN ACID FOOD PRODUCTS a, b
- 1 January 1953
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 18 (1-6), 40-47
- https://doi.org/10.1111/j.1365-2621.1953.tb17684.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- EFFECT OF ALLYLISOTHIOCYANATE AND RELATED SUBSTANCES ON THE THERMAL RESISTANCE OF ASPERGILLUS NIGER, SACCHAROMYCES ELLIPSOIDEUS, AND BACILLUS THERMO ACIDURANSaJournal of Food Science, 1951
- EFFECT OF ACIDS, SALT, SUGAR, AND OTHER FOOD INGREDIENTS ON THERMAL RESISTANCE OF BACILLUS THERMOACIDURANXJournal of Food Science, 1949
- EFFECT OF SPICES AND FLAVORING MATERIALS ON GROWTH OF YEASTSJournal of Food Science, 1945
- DETECTION OF BACILLUS THERMOACIDURANS (BERRY) IN TOMATO JUICE, AND SUCCESSFUL CULTIVATION OF THE ORGANISM IN THE LABORATORYJournal of Food Science, 1942
- THE ROLE OF SPICES IN PICKLED-FOOD SPOILAGEJournal of Food Science, 1939
- Heat resistance studies: I. A new method for the determination of heat resistance of bacterial sporesThe Journal of Infectious Diseases, 1924