Effect of Growth of Pseudomonas Putrefaciens on Diacetyl and Flavor of Butter-Reference-Cited by-同舟云学术

Effect of Growth of Pseudomonas Putrefaciens on Diacetyl and Flavor of Butter

Published:1943-10 Issue:10 Volume:26 Page:943-949
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Elliker P.R.,Horrall B.E.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference23 articles.

1. Bunger, H. The Prussian Experimental and Research Institution for Dairying in Kiel. Ann. Rept, for 1936–37. Landw. Jahrb., 84: 887–927. 1937.

2. Bacteriology of Butter. VIII. Relationship of Achromobacter putrefaciens to the Putrid Defect of Butter;Claydon;Iowa Agr. Expt. Sta. Res. Bul.,1939

3. Bacteriology of Butter. IV. Bacteriological Studies on Surface Taint Butter;Derby;Iowa Agr. Expt. Sta. Res. Bul.,1931

4. Reduction of Acetylmethylcarbinol and Diacetyl to 2, 3-Butylene Glyeol by the Citric Acid Fermenting Streptococci of Butter Cultures;Hammer;Iowa Agr. Expt. Sta. Res. Bul.,1935

5. The Microbiology of Cheese-like Flavors in Unsalted Butter;Herreid;Minn. Agr. Expt. Sta. Tech. Bul.,1934

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1. Characterization of Psychrotrophic Bacterial Contamination in Commercial Buttermilk;Journal of Dairy Science;1981-11

2. Causes and Control of Culture-Related Flavor Defects in Cultured Dairy Products;Journal of Dairy Science;1972-07

3. Enzymatic Removal of Diacetyl from Beer;Applied Microbiology;1970-06

4. ENZYMATIC REMOVAL OF DIACETYL FROM BEER .3. ENZYME PROTECTION AND REGENERATION OF COFACTOR;APPL MICROBIOL;1970

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