The Presence of Aureomycin in Milk and its Effect on Cheese Making and Starter Activity-Reference-Cited by-同舟云学术

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The Presence of Aureomycin in Milk and its Effect on Cheese Making and Starter Activity

Published:1952-01 Issue:1 Volume:35 Page:51-58
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bradfield Alec,Resi L.A.,Johnstone D.B.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference15 articles.

1. Effect of Mastitis Curatives on Cheese Making;Bradfield,1949

2. The Effeet of Mastitis Curatives on Cheesemaking;Bradfield;Can. J. Comp. Med. and Vet. Sci.,1950

3. Milk Fermentation Impeded by Antibiotics;Hanson;Certified Milk,1951

4. The Effect of Penicillin on the Acid-producing Ability of Starters;Hood;Can. Dairy Ice Cream J.,1949

5. The Effect of Penicillin on Lactic Streptococci;Huntee;J. Dairy Research,1949

Cited by 10 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. Antibiotics and Agricultural Change: Purifying Milk and Protecting Health in the Postwar Era;Agricultural History;2010-06-07

2. The Importance of Bacterial Viruses in Industrial Processes, Especially in the Dairy Industry;Advances in Applied Microbiology Volume 4;1962

3. Antibiotics in Milk—A Review;Journal of Dairy Science;1961-05

4. The Effect of Heat and Storage on the Stability of Aureomycin in Milk, Buffer, and Water;Journal of Dairy Science;1957-03

5. Slow Acid Production by Lactic Cultures: A Review;Journal of Dairy Science;1955-07

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