Factors Affecting the Activity and Heat Resistance of Swiss Cheese Starter Cultures. I. Influence of Time and Temperature of Incubation-Reference-Cited by-同舟云学术

Factors Affecting the Activity and Heat Resistance of Swiss Cheese Starter Cultures. I. Influence of Time and Temperature of Incubation

Published:1938-12 Issue:12 Volume:21 Page:801-813
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Elliker Paul R.,Frazier W.C.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference7 articles.

1. Studies in the bacteriology of low temperature pasteurization. Part II. The heat resistance of a thermoduric Streptococcus grown at different temperatures;Anderson;Jour. Dairy Res.,1936

2. The influence of growth temperature and age on the thermal resistance of milk cultures of Streptococcus lactis;Claydon,1937

3. Zur Biologie der Propionsäurebakterien;Dorner;Landw. Jahrb. Schweiz,1936

4. Elliker, P. R. Influence of culture medium and of time and temperature of incubation on heat resistance of certain thermodurie bacteria. University of Wisconsin, Doctor's Thesis. 1937.

5. Influence of time and temperature of incubation on heat resistance of Escherichia coli;Elliker;Jour. Bact.,1938

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1. Measuring and modelling the glucose-fermenting activity of Lactobacillus plantarum;Applied Microbiology and Biotechnology;1990-03

2. FLAVOR DEVELOPMENT AND MICROBIOLOGY OF SWISS CHEESE-A REVIEW;Journal of Milk and Food Technology;1974-01-01

3. Mikroorganismen;Temperatur und Leben;1955

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