Open AccessCorrelation between the sources of carbohydrate assimilation and spoilage of food items by pathogenic and non-pathogenic yeast
Author(s) -
Mukta Singh,
Karuna Singh,
Divya Divya,
Aradhana Yadav
Publication year - 2017
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/8.2/432-433
Subject(s) - food spoilage , food science , yeast , assimilation (phonology) , biology , carbohydrate , pathogenic bacteria , microbiology and biotechnology , biochemistry , bacteria , genetics , linguistics , philosophy