A STUDY OF THE CONTROL OF THE SANITARY QUALITY OF CUSTARD‐FILLED BAKERY PRODUCTS IN A LARGE CITY^a

The Inhibiting Effect of Serine Upon the Growth of the Indigenous Flora of Cream Filling12

“…The presence of nonspore-formers in commercial filling would appear to suggest either that the filling was undercooked, or more likely, that it was contaminated after the cooking. In this connection, the studies of Abrahamson et al (1952) Glycine + DL-serine ....... ..... 115,000,000…”