Bacteria Associated with a Gelatinous or Slimy Curd Defect of Cottage Cheese-Reference-Cited by-同舟云学术

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Bacteria Associated with a Gelatinous or Slimy Curd Defect of Cottage Cheese

Published:1951-09 Issue:9 Volume:34 Page:887-893
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Parker R.B.,Smith V.N.,Elliker P.R.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference2 articles.

1. Bergcy's Manual of Determinative Bacteriology;Breed,1948

2. Practical Dairy Bacteriology;Elliker,1949

Cited by 14 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. Inhibition of Psychrotrophic Organisms by Propionicin PLG-1, a Bacteriocin Produced by Propionibacterium thoenii;Journal of Dairy Science;1993-06

2. Solubilization of Cottage Cheese Curd by Wash Water and Its Causes;Journal of Dairy Science;1967-11

3. PSYCHROPHILIC BACTERIA AND KEEPING QUALITY OF PASTEURIZED DAIRY PRODUCTSl1,2;Journal of Milk and Food Technology;1964-03-01

4. EFFECT OF ACIDIFICATION ON STABILITY AND BACTERICIDAL ACTIVITY OF ADDED CHLORINE IN WATER SUPPLIES1 2;Journal of Milk and Food Technology;1963-05-01

5. ENUMERATION OF PSYCHROPHILIC MICROORGANISMS1;Journal of Milk and Food Technology;1963-03-01

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