Effects of Low Temperatures (9-33 Degrees C) and Ph (3.3-5.7) in the Loss of Saccharomyces Cerevisiae Viability by Combining Lethal Concentrations of Ethanol with Octanoic and Decanoic Acids

AuthID
 P-001-BT2
2
Author(s)
Document Type
Article
Year published
1997
Published
in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ISSN: 0168-1605
Volume: 34, Issue: 3, Pages: 267-277 (11)
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Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 9039572
Scopus: 2-s2.0-0031550908
Wos: WOS:A1997WG91000007
Source Identifiers
ISSN: 0168-1605
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