Author:
Williamson W.T.,Speck M.L.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference15 articles.
1. Methods of Enzymology;Colowick,1955
2. Effects of Lactic Cultures on Acidity Firmness of Cottage Cheese Coagulum;Emmons;J. Dairy Sci.,1960
3. Acid Production in Milk by Starter Cultures— The Effect of Peptone Other Stimulatory Substances;Garvie;J. Dairy Research,1956
4. Hammer,B. W., and Patil,V. H. Proteolysis by Streptococcus lactis with Special Reference to Butter Cultures and Butter. Iowa State Coll., Research Bull. No. 123. 59-91. 1930.
5. Variations in the Coagulation Proteolysis of Milk by Streptococcus lactis;Harriman;J. Dairy Sci.,1913
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15 articles.
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