The Nutritional Requirements of Lactic Streptococci Isolated from Starter Cultures. III. Variation in Growth-Promoting Properties of Fresh Whole Milks-Reference-Cited by-同舟云学术

The Nutritional Requirements of Lactic Streptococci Isolated from Starter Cultures. III. Variation in Growth-Promoting Properties of Fresh Whole Milks

Published:1955-10 Issue:10 Volume:38 Page:1083-1088
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Anderson A.W.,Parker R.B.,Elliker P.R.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference5 articles.

1. The Nutritional Requirements of Lactic Streptococci Isolated from Starter Cultures. I. Growth in a Synthetic Medium;Anderson;J. Dairy Sci.,1953

2. The Nutritional Requirements of Lactic Streptococci Isolated from Starter Cultures. II. A Stimulatory Factor Required for Rapid Growth of Some Strains in Reconstituted Nonfat Milk Solids;Anderson;J. Dairy Sci.,1953

3. Association of Official Agricultural Chemists. Official and Tentative Methods of Analysis. 6th ed. p. 763. Washington, D. C. 1945.

4. Formaldehyde Titration of Milk Proteins;Pyne;Biochem. J.,1939

5. The Protein and Non-Protein Nitrogen Fraction in Milk. I. Methods of Analysis;Shahani;J. Dairy Sci.,1951

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