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Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Non-Culture Based Methods
Fermented cucumber spoilage (FCS) characterized by rising pH and the appearance of manure and cheese like aromas is a challenge of significant economical impact for the pickling industry. Previous culture based studies identified the yeasts Pichia manshurica and Issatchenkia occidentalis, four gram...
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| Publicado no: | J Food Sci |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4973622/ https://ncbi.nlm.nih.gov/pubmed/26605993 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/1750-3841.13158 |
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