MICROORGANISMS AND FLAVOR DEVELOPMENT ASSOCIATED WITH WILD RICE FERMENTATION

被引：3

作者：

FRANK, JF ^{[1
]}

MARTH, EH ^{[1
]}

LINDSAY, RC ^{[1
]}

LUND, DB ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1976年 / 39卷 / 09期

关键词：

D O I：

10.4315/0022-2747-39.9.606

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：606 / 613

页数：8

共 23 条

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[3]

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[4]

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

FRANK, JF ;

TORREY, GS ;

MARTH, EH ;

STUIBER, DA ;

LINDSAY, RC ;

LUND, DB .

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

[6] CHANGES IN MICROFLORA OF WILD RICE DURING CURING BY FERMENTATION [J].

GOEL, MC ;

STUIBER, DA ;

LINDSAY, RC ;

LUND, DB ;

MARTH, EH .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (06) :385-&

[7]

GOEL MC, 1970, J MILK FOOD TECHNOL, V35, P571

[8] ISOLATION AND CHARACTERIZATION OF A CELLULOSE-UTILIZING BACTERIUM [J].

HAN, YW ;

SRINIVASAN, VR .

APPLIED MICROBIOLOGY, 1968, 16 (08) :1140-+

[9]

HASANO A, 1974, J DAIRY SCI, V57, P535

[10]

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