Effect of Temperature on Growth and Diacetyl Production by Aroma Bacteria in Single- and Mixed-Strain Lactic Cultures-Reference-Cited by-同舟云学术

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Effect of Temperature on Growth and Diacetyl Production by Aroma Bacteria in Single- and Mixed-Strain Lactic Cultures

Published:1968-03 Issue:3 Volume:51 Page:339-344
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Pack M.Y.,Vedamuthu E.R.,Sandine W.E.,Elliker P.R.,Leesment H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference15 articles.

1. Bacterial Dissimilation of Citric Acid;Brewer;Iowa State Coll. J. Sci.,1939

2. Influence of Culturing Cottage Cheese Dressing with Different Organisms on Flavor and Keeping Quality;Elliker;J. Dairy Sci.,1964

3. Agar Media for the Isolation and Enumeration of Aroma Bacteria in Starters;Galesloot;Netherlands Milk Dairy J.,1961

4. Hammer, B. W. 1921. Sources of Flavor in Butter. Iowa Agr. Exp. Sta., Research Bull. 67, Ames, Iowa.

5. Dairy Bacteriology;Hammer,1957

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