Bacterial starter cultures in food production-Reference-Cited by-同舟云学术

Bacterial starter cultures in food production

Published:1990-01 Issue:1 Volume:4 Page:383-397
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Hammes W.P.¹

Affiliation:

1. a Institut für Lebensmitteltechnologie , Universität Hohenheim , Garbenstraße 25, Stuttgart 70 , 7000 , FRG

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905439009549750

Reference15 articles.

1. Anonymous. 1987. “Anwendungsgebiete für Starterkulturen bei Obst und Gemüse”. Edited by: DFG, Deutsche Forschungsgemeinschaft . 20–21. Weinheim, FRG: VCH Verlagsgemeinschaft.

2. Arendt , E.K. Emig , J , Wolf , G. and Hammes , W.P. 1989. “Reduction of nitrate to ammonia by Lactobacillus pentosus”. These proceedings, poster section

3. Böcker , G. and Hammes , W.P. 1989. “Lactobacillus sanfrancisco in a commercial sour dough starter preparation”. These proceedings, poster section

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