Author:
Frazier W.C.,Burkey L.A.,Boyer A.J.,Sanders G.P.,Matheson K.J.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference11 articles.
1. Methods for determining the persistence of certain important bacteria in Swiss cheese;Burkey;Jour. Bact.,1931
2. Zur Frage der Entstehung geblähter Milch;Dorner;Landw. Jahrb. Schweiz.,1925
3. A method for distinguishing living from dead cells of gram-positive bacteria by stained preparations;Frazier;Jour. Bact.,1934
4. Thermophilic streptococci as starters for Swiss cheese;Frazier;Journal of Dairy Science.,1933
5. The bacteriology of Swiss cheese. I. Growth and activity of bacteria during manufacturing processes in the Swiss cheese kettle;Frazier;Jour. Bact.,1934
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