Overcoming the Bacteriostatic Activity of Onion in Making Standard Plate Counts
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1967.tb01328_32_3.x/fullpdf
Reference14 articles.
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2. Reactions of disulfides with sodium sulfite;Cecil;Biochem. J.,1955
3. The action of sulfite upon cystine;Clarke;J. Biol. Chem.,1932
4. Onion juice and bacterial growth;Fuller;Food Research,1940
5. Fungistatic activity of some diphenyl-disulfide derivatives;Jüng;Z. arts. fortbild.,1954
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2. Effect of Storage Conditions on Standard Plate Counts of Raw Onions;Journal of Food Science;2008-06-28
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