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Disintegration and Organoleptic Deterioration of Processed Strawberries caused by the MouldByssochlamys nivea

 

作者: Henriëtte M. C. Put,   J. Th. Kruiswijk,  

 

期刊: Journal of Applied Bacteriology  （WILEY Available online 1964）
卷期: Volume 27, issue 1  

页码: 53-58

 

ISSN:0021-8847

 

年代: 1964

 

DOI:10.1111/j.1365-2672.1964.tb04810.x

 

出版商: Blackwell Publishing Ltd

 

数据来源: WILEY

 

摘要:

Summary:In the Netherlands the disintegration of processed strawberries, accompanied by unpleasant odour and flavour, is generally caused by the mouldByssochlamys nivea. Pectolytic enzymes produced during the growth of the mould are responsible for the disintegration. The organism is not killed by the heat treatment normally applied to strawberries.

 

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