ShareEFFECTS OF STORAGE TEMPERATURE ON MICROBIAL DEVELOPMENT IN COLESLAW.
Author(s) : COLLINS M. A., BUICK R. K.
Type of article: Article
Summary
EFFECT OF STORAGE TIME (14 WEEKS) AND TEMPERATURE: 277 TO 295 K (4 TO 22 DEG C) OF COLESLAW ON THE GROWTH OF MICROFLORA, MORE ESPECIALLY BACILLUS AND LACTOBACILLUS. (Bibliogr. int. CDIUPA-CNRS,FR., 84-210-185679.
Details
- Original title: EFFECTS OF STORAGE TEMPERATURE ON MICROBIAL DEVELOPMENT IN COLESLAW.
- Record ID : 1985-0162
- Languages: English
- Source: Microbiol. Aliments Nutr. - vol. 1 - n. 4
- Publication date: 1983
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Indexing
- Themes: Vegetables
- Keywords: Cabbage; Microbiology; Lactobacillus; Chilling; Development
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PROPERTIES OF PSEUDOMONADS CAUSING SPOILAGE OF ...
- Author(s) : BROCKLEHURST T. F., LUND B. M.
- Date : 1981
- Languages : English
- Source: J. appl. Bacteriol. - vol. 50 - n. 2
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PROPERTIES OF PSEUDOMONAS CAUSING THE SPOILAGE ...
- Author(s) : BROCKLEHURST T., LUND B.
- Date : 1981
- Languages : English
- Source: J. appl. Bacteriol. - vol. 50 - n. 2
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- Date : 1986
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- Date : 1991/04
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- Author(s) : AMARIUTEI A.
- Date : 1984
- Languages : Romanian
- Source: Prod. veg., Hortic. - vol. 33 - n. 12
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