SIGNIFICANCE OF YEASTS AND MOLDS IN FOODS

被引：0

作者：

ANDERSON, AW ^{[1
]}

机构：

[1] OREGON STATE UNIV, DEPT MICROBIOL, CORVALLIS, OR 97331 USA

来源：

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：47 / 51

页数：5

共 79 条

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[17] CONTROL OF AFLATOXIN PRODUCTION DURING FERMENTATION OF WILD RICE [J].

FRANK, JF ;

TORREY, GS ;

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STUIBER, DA ;

LINDSAY, RC ;

LUND, DB .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1975, 38 (02) :73-75

[18]

Frazier W, 1958, FOOD MICROBIOLOGY

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[20]

GEOL MC, 1970, J MILK FOOD TECHNOL, V33, P571