Inhibiting effect of acetic acid upon microorganisms in the presence of sodium chloride and sucrose

被引：36

作者：

Levine, AS ^{[1
]}

Fellers, CR ^{[1
]}

机构：

[1] Masachusetts Agr Expt Stn, Amherst, MA USA

来源：

关键词：

D O I：

10.1128/JB.40.2.255-269.1940

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

引用

页码：255 / 269

页数：15

共 11 条

[1]

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[2]

BACH D, 1932, CHEM ABSTR, V26, P2210

[3]

BUSHNELI LD, 1921, J BACTERIOL, V7, P283

[4]

CRUESS WV, 1924, FRUIT PRODUCTS J, V3, P20

[5]

FABIAN FW, 1939, FOOD RES, V4, P511

[6]

HENRICH AT, 1930, MOLDS YEASTS ACTINOM

Katagiri, H .

[8]

KIRBY GEORGE W., 1935, CEREAL CHEM, V12, P244

[9] Action of acetic acid on food spoilage microorganisms [J].

Levine, AS ;

Fellers, CR .

[10]

PEDERSON CS, 1926, NY AGR EXPT STA B, V538