The yeasts and their chemical changes in the British fresh sausage

Seven hundred and seventeen yeasts isolated from samples of sulphited and unsulphited sausage, skinless sausage, minced beef, and ingredients intended for sausage manufacture, as well as air and equipment in a sausage factory were characterised in detail. Debaryomyces hansenii was the most commonly...

Full description

Bibliographic Details
Main Author: Dalton, Hilary Karen
Published: University of Bath 1985
Subjects:
664
Online Access:https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.315436