The Bacteriology of Swiss Cheese-Reference-Cited by-同舟云学术

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The Bacteriology of Swiss Cheese

Published:1935-11 Issue:11 Volume:18 Page:719-731
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Burkey L.A.,Sanders G.P.,Matheson K.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference12 articles.

1. Methods for determining the persistence of certain important bacteria in Swiss cheese. (Abstract.);Burkey;Jour. Bact.,1931

2. The influence of bacterial growth and acid production on the draining of Swiss cheese in the press. (Abstract.);Burkey;Jour. Bact.,1932

3. Die Bakteriologie des Emmentalerkäses;Burri;Schweiz. Milchztg.,1934

4. Dorner, W. Nouveaux progrès de la science fromagère. Conference. 26 p. Berne, Impr. federative. Extr. de 1’Industrie laitière suisse. 1934.

5. Thermophilic streptococci as starters for Swiss cheese;Frazier;Journal of Dairy Science,1933

Cited by 6 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. Milk and Milk Products;Basic Food Chemistry;1983

2. One-Sided Defect of Swiss Cheese;Journal of Dairy Science;1970-01

3. The Heat Resistance of Some Lactobacilli Found in Swiss Cheese;Journal of Dairy Science;1953-04

4. The Relationship of Moisture in Swiss Cheese to Quality and Yield;Journal of Dairy Science;1940-09

5. Referate;Zeitschrift für Untersuchung der Lebensmittel;1938-07

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