Abstract
In order that the results recorded in Part II of this series(1) may have meaning, it is necessary to know the effect of different low concentrations of penicillin in cheese-making. Preliminary experiments suggest that this is mainly the result of their effect on the cultures used as starters.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Sensitivity of the Intertest, Oxoid test, Delvotest P and disc assay to antibiotics;International Journal of Dairy Technology;2008-06-28
2. Inibidores bacterianos no leite tipo ''B" comercializado no município de São Paulo, SP (Brasil);Revista de Saúde Pública;1985-10
3. Inibidores bacterianos, em especial a penicilina, no leite em pó de consumo da Capital;Revista do Instituto Adolfo Lutz;1968-02-03
4. Antibiotics in foods — naturally occurring, developed, and added;Residue Reviews Residues of Pesticides and other Foreign Chemicals in Foods and Feeds / Rückstands-Berichte Rückstände von Pesticiden und Anderen Fremdstoffen in Nahrungs- und Futtermitteln;1966
5. Inibidores bacterianos no leite de consumo da Capital;Revista do Instituto Adolfo Lutz;1965-01-31