Cream fermentation by immobilized lactic acid bacteria-Reference-Cited by-同舟云学术

Cream fermentation by immobilized lactic acid bacteria

Published:1987-05 Issue:5 Volume:9 Page:329-332
ISSN:0141-5492
Container-title:Biotechnology Letters
language:en
Short-container-title:Biotechnol Lett

Author:

Champagne Claude P.,C�t� Carole B.

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Biotechnology,Bioengineering,Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01025798.pdf

Reference16 articles.

1. BABEL, F.J. 1976. Technology of dairy products manufactured with selected microorganisms, Chap. 6 of Dairy Technology and Engineering, W.S. Harper and C.W. Wall, Ed. AVI Publ. Co. Inc., 631 p.

2. BABEL, F.J. 1977. J. of Dairy Science, 60(5): 815.

3. BIGALKE, D. 1984. Dairy and Food Sanitation, 4 (12): 482.

4. BIRNBAUM, S.; PENDLETON, R.; LARSSON, P. O.; MOSBACH, K. 1981. Biotechnol. Letters, 3(8): 393.

5. BROCKLEHURST, T.F. and LUND, B. M. 1985. Food Microbiology, 2(3): 207.

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