Development of bacterial contamination during production of yeast extracts
- Author
- BARRETTE, J1 ; CHAMPAGNE, C. P2 ; GOULET, J1
[1] Département des Sciences des Aliments et de Nutrition, Université Laval, Québec, Québec G1K 7P4, Canada
[2] Food Research and Development Center, Agriculture and Agri-Food Canada, St. Hyacinthe, Québec J2S 8E3, Canada - Source
Applied and environmental microbiology (Print). 1999, Vol 65, Num 7, pp 3261-3263 ; ref : 19 ref
- CODEN
- AEMIDF
- ISSN
- 0099-2240
- Scientific domain
- Biotechnology; Ecology; Environment; Microbiology, infectious diseases
- Publisher
- American Society for Microbiology, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Contamination biologique Extrait levure Levure boulangerie Procédé aval
- Keyword (en)
- Biological contamination Yeast extract Baker yeast Downstream processing
- Keyword (es)
- Contaminación biológica Extracto levadura Levadura panadería Procedimiento aval
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1889803
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1128/AEM.65.7.3261-3263.1999 
https://dx.doi.org/10.1128/AEM.65.7.3261-3263.1999
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