SPOILAGE IN SALAD AND FRENCH DRESSING DUE TO YEASTS

被引：0
作者：
FABIAN, FW
WETHINGTON, MC
机构：
来源：
FOOD RESEARCH | 1950年 / 15卷 / 02期
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
收藏
页码：135 / 137
页数：3
相关论文
共 50 条
[31]   HEAT PROCESSED YOGURT SALAD DRESSING PRODUCTS [J].
GURARIEH, C .
FOOD PRODUCT DEVELOPMENT, 1977, 11 (01) :34-&
[32]   Bacterial spoilage of a thousand island dressing [J].
Pederson, CS .
JOURNAL OF BACTERIOLOGY, 1930, 20 (02) :99-106
[33]   GLUCOSE OXIDASE-CATALASE IN SALAD DRESSING - RESPONSE [J].
KAZENIAC, SJ .
JOURNAL OF FOOD SCIENCE, 1992, 57 (05) :R4-R5
[34]   Modeling the buffer capacity of ingredients in salad dressing products [J].
Longtin, Madyson ;
Price, Robert E. ;
Mishra, Ritu ;
Breidt, Fred .
JOURNAL OF FOOD SCIENCE, 2020, 85 (04) :910-917
[35]   BREWERS YEASTS AS SPOILAGE ORGANISMS IN ORANGE LEMONADES [J].
ROCKEN, W ;
SCHULTE, S .
MONATSSCHRIFT FUR BRAUEREI, 1979, 32 (12) :502-&
[36]   RESISTANCE OF FOOD SPOILAGE YEASTS TO SORBIC ACID [J].
NEVES, L ;
PAMPULHA, ME ;
LOUREIRODIAS, MC .
LETTERS IN APPLIED MICROBIOLOGY, 1994, 19 (01) :8-11
[37]   Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer's yeast [J].
Ferreira de Melo, Adma Nadja ;
de Souza, Evandro Leite ;
da Silva Araujo, Vilma Barbosa ;
Magnani, Marciane .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 62 (01) :771-774
[38]   SENSITIVITY OF FOOD SPOILAGE YEASTS TO ACETALDEHYDE VAPORS [J].
BARKAIGOLAN, R ;
AHARONI, Y .
JOURNAL OF FOOD SCIENCE, 1976, 41 (03) :717-718
[39]   TAXONOMIC INVESTIGATIONS ON LEMONADE-SPOILAGE YEASTS [J].
BACK, W ;
ANTHES, S .
BRAUWISSENSCHAFT, 1979, 32 (06) :145-154
[40]   INDUCTION OF SPORULATION IN FOOD-SPOILAGE YEASTS [J].
SU, WF ;
HAMDY, MK ;
BEUCHAT, LR .
MYCOPATHOLOGIA, 1985, 90 (01) :41-45
12345