SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: PART III. ISOLATION AND IDENTIFICATION OF APPLE JUICE SPOILAGE ORGANISMS
1952; Wiley; Volume: 17; Issue: 1-6 Linguagem: Inglês
10.1111/j.1365-2621.1952.tb16747.x
ISSN1750-3841
AutoresC. R. Marshall, V. T. Walkley,
Tópico(s)Fermentation and Sensory Analysis
ResumoJournal of Food ScienceVolume 17, Issue 1-6 p. 123-131 SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: PART III. ISOLATION AND IDENTIFICATION OF APPLE JUICE SPOILAGE ORGANISMS C. R. MARSHALL, C. R. MARSHALL Seager, Evans and Co., Ltd., Deptford Bridge, London, EnglandSearch for more papers by this authorV. T. WALKLEY, V. T. WALKLEY Seager, Evans and Co., Ltd., Deptford Bridge, London, EnglandSearch for more papers by this author C. R. MARSHALL, C. R. MARSHALL Seager, Evans and Co., Ltd., Deptford Bridge, London, EnglandSearch for more papers by this authorV. T. WALKLEY, V. T. WALKLEY Seager, Evans and Co., Ltd., Deptford Bridge, London, EnglandSearch for more papers by this author First published: January 1952 https://doi.org/10.1111/j.1365-2621.1952.tb16747.xCitations: 10AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume17, Issue1-6January 1952Pages 123-131 RelatedInformation
Referência(s)