Fermentations
Author:
Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4615-7050-9_13.pdf
Reference445 articles.
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2. Adams, D. M. and Brawley, T. G. 1981. Heat resistant bacterial lipases and ultra-high temperature sterilization of dairy products. J. Dairy Sci. 64, 1951–1957.
3. Alford, J. A. and Frazier, W. C. 1950. Occurrence of micrococci in Cheddar cheese made from raw and from pasteurized milk. J. Dairy Sci. 33, 107–114.
4. Alichanidis, E. and Andrews, A. T. 1977. Some properties of the extracellular protease produced by the psychrotrophic bacterium Pseudomonas fluorescens strain AR-11. Biochim. Biophys. Acta 485, 424–433.
5. Alifax, R. and Chevalier, R. 1962. Studies on nisinase produced by Streptococcus thermo-philus. J. Dairy Res. 29, 233–240.
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