Relation of Different Numbers of Bacteriophage and Bacteria to Population Changes and Acid Production
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference12 articles.
1. Standard Methods for the Examination of Dairy Products,1928
2. The Problem of Bacteriophage in Cheese Making. I. Observations and Investigations on Slow Acid Production;Anderson;J. Dairy Research,1942
3. The Streptococcus lactis Host-virus System. I. Factors Influencing Quantitative Measurement of the Virus;Cherry;J. Bact.,1949
4. The Relation of Calcium and Other Constituents of a Defined Medium to Proliferation of Lactic Streptococcus Bacteriophage;Collins;J. Bact.,1950
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1. Cheese Starter Cultures;Cheese: Chemistry, Physics and Microbiology;1993
2. Influences of Temperature on Growth of Streptococcus cremoris and Streptococcus lactis;Journal of Dairy Science;1976-03
3. THE INFLUENCE OF ACIDITY ON THE MULTIPLICATION OF LACTIC STREPTOCOCCAL BACTERIOPHAGE IN LIQUID MEDIA;Journal of Applied Bacteriology;1959-08
4. THE INFLUENCE OF RENNET ON BACTERIOPHAGE MULTIPLICATION IN MILK;Journal of Applied Bacteriology;1956-12
5. Host-controlled variations in bacteriophages active against lactic streptococci;Virology;1956-04
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