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SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: VI. THE SIGNIFICANCE OF CHANGES IN THE RELATIVE INCIDENCE OF SPOILAGE ORGANISMS DURING PROCESSING
Author(s) -
MARSHALL C. R.,
WALKLEY V. T.
Publication year - 1952
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1952.tb16768.x
Subject(s) - bridge (graph theory) , computer science , food spoilage , library science , biology , paleontology , bacteria , anatomy