Aerobic and Facultative Microflora of Fresh and Spoiled Refrigerated Dough Products
The microbial flora of fresh, unsterile, dough products held at refrigeration temperatures was compared with the microbial flora of the same products that had spoiled spontaneously. Various methods based on selective media were used to determine molds, yeasts, and bacteria present. Except for two sp...
Guardado en:
| Publicado en: | Appl Microbiol |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1969
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC378099/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4905604/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.18.5.848-853.1969 |
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