Przemysł Spożywczy > 2012 > 66 > 8-9
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journal ISSN : | 0033-250X |
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[1] Betts G. D., Linton P., Betteridge R. J.: 2000. Synergistic effect of sodium chloride, temperature and pH on growth of a cocktail of spoilage yeasts: a research note, Food Microbiol., 17, 47-52.
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[2] Butinar L., Santos S., Spencer-Martins I., Oren A., Gunde-Cimerman N.: 2005. Yeast diversity in hypersaline habitats, FEMS Microbiol. Lett., 244,229-234.
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[3] Christian J.: 2000. Drying and Reduction of Water Activity, in The microbial safety and quality of food, Lund B.M., Baird-ParkerT. С., Gould G.W.(eds.), Aspen Publishers, 146-175.