СВОЙСТВА БАКТЕРИЙ, КОНТАМИНИРУЮЩИХ ЖИДКИЙ МАРГАРИН. Svojstva bakterij, kontaminiruůşih židkij margarin

Authors

  • A. V. Levon
  • Radomir Lásztity

Abstract

The microorganisms contaminating the margarine used in baking industry were investigated. It was stated that the most common microbial contaminants are the following bacteri: Pediococcus acidi lactici, Bacillus subtitis and Clostridium sticklandii.

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How to Cite

Levon, A. V., Lásztity, R. “СВОЙСТВА БАКТЕРИЙ, КОНТАМИНИРУЮЩИХ ЖИДКИЙ МАРГАРИН. Svojstva bakterij, kontaminiruůşih židkij margarin ”, Periodica Polytechnica Chemical Engineering, 33(3-4), pp. 241–245, 1989.

Issue

Vol. 33 No. 3-4 (1989)

Section

Articles