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Literature DB >> 13181395

A gelatin liquefaction test for the screening of compounds used or proposed as inhibitors of bacterial proteolytic deterioration in foods.

Abstract

Keywords: FOOD PRESERVATION

Substances：
Gelatin

Year: 1954 PMID： 13181395 DOI： 10.1007/BF02543726

Source DB: PubMed Journal: Antonie Van Leeuwenhoek ISSN： 0003-6072 Impact factor: 2.271

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7 in total

Authors: R B Haines
Journal: J Hyg (Lond) Date: 1933-04

Authors: M Levine; D C Carpenter
Journal: J Bacteriol Date: 1923-07 Impact factor: 3.490

Authors: A T Merrill; W M Clark
Journal: J Bacteriol Date: 1928-04 Impact factor: 3.490

Authors: R P Tittsler; L A Sandholzer
Journal: J Bacteriol Date: 1936-06 Impact factor: 3.490

Authors: M INGRAM
Journal: Ann Inst Pasteur (Paris) Date: 1948-08

Authors: D A A MOSSEL; A S de BRUIN
Journal: Antonie Van Leeuwenhoek Date: 1950 Impact factor: 2.271

Authors: V ASCHEHOUG; R VESTERHUS
Journal: Food Res Date: 1947 Jan-Feb

7 in total

2 in total

Authors: R BUTTIAUX
Journal: Antonie Van Leeuwenhoek Date: 1955 Impact factor: 2.271

Authors: D A MOSSEL; F D TOLLENAAR
Journal: Antonie Van Leeuwenhoek Date: 1955 Impact factor: 2.271

2 in total