Freezing of Lactic Cultures-Reference-Cited by-同舟云学术

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Freezing of Lactic Cultures

Published:1966-03 Issue:3 Volume:49 Page:259-264
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Baumann D.P.,Reinbold G.W.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference9 articles.

1. Frozen Bulk Cultures for Cottage Cheese Production;Anderson;Milk Dealer,1962

2. Activity of Lactic Streptococci Following Ultralow-Temperature Storage;Cowman;J. Dairy Sci.,1963

3. Survival of Strains of Lactic Streptococci During Frozen Storage;Gibson;J. Dairy Research,1965

4. Preserving the Activity of Lactic Cultures;Heinemann;J. Dairy Sci.,1958

5. Preserving the Activity of Frozen Cheese Starter Culture;Johns;Canadian Dairy Ice Cream J.,1956

Cited by 24 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. Starter Cultures: Nature, Types, Characteristics, Preparation and Maintenance;African Fermented Food Products- New Trends;2022

2. Assessment of the viability of cultures of lactic acid microorganisms during their freezing and low-temperature storage;Agrarian science;2021-07-26

3. Cryopreservation and fast recovery of enriched syngas-converting microbial communities;Water Research;2020-06

4. The Impact of Varying Cooling and Thawing Rates on the Quality of Cryopreserved Human Peripheral Blood T Cells;Scientific Reports;2019-03-04

5. Freezing of Probiotic Bacteria;Advances in Probiotic Technology;2015-08-04

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