L. C. McDonald

MCDONALD, L. C., FLEMING, H. P., & DAESCHEL, M. A. (1991). ACIDIFICATION EFFECTS ON MICROBIAL-POPULATIONS DURING INITIATION OF CUCUMBER FERMENTATION. JOURNAL OF FOOD SCIENCE, 56(5), 1353-&. https://doi.org/10.1111/j.1365-2621.1991.tb04771.x

McDonald, L. C., Hassan, H. M., Fleming, H. P., & Daeschel, M. A. (1991). Use of continuous culture for internal pH determination of lactic acid bacteria. Food Microbiology, 8(2), 137–142. https://doi.org/10.1016/0740-0020(91)90006-n

McDonald, L. C., Fleming, H. P., & Hassan, H. M. (1990). Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum. Applied and Environmental Microbiology, 56(7), 2120.