Microbiological study of garlic (Allium sativum L.) and onion (Allium cepa L.) dehydrated;Estudio microbiológico de ajo (Allium sativum L.) y cebolla (Allium cepa L.) deshidratados

Revista Argentina de Microbiologia

Volumn 36, Issue 3, 2004, Pages 139-144

  Fuselli, S R ^a   Filsinger, B ^b   Fritz, R ^a   Yeannes, M I ^a  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Centro Regional Sur Centro de Investigaciones de Tecnologia Pesquera y Alimentos Regionales   (Argentina)

Author keywords

Dehydrated; Garlic; Onion

Indexed keywords

AEROBIC BACTERIUM; ARTICLE; BACTERIUM DETECTION; CANDIDA ALBICANS; COLONY FORMING UNIT; GARLIC; HYDRATION; LACTOBACILLUS; LACTOBACILLUS BREVIS; LEUCONOSTOC; MICROBIAL IDENTIFICATION; MICROFLORA; MOULD; NONHUMAN; ONION; PENICILLIUM; STORAGE; YEAST;

BACTERIA; CANDIDA; DESICCATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGI; GARLIC; HEAT; LACTOBACILLUS; LEUCONOSTOC; MUCOR; ONIONS; PENICILLIUM; SALTS;

EID: 8344219684     PISSN: 03257541     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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