The Associative Action Between Certain Yeasts and Bacterium Linens-Reference-Cited by-同舟云学术

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The Associative Action Between Certain Yeasts and Bacterium Linens

Published:1951-07 Issue:7 Volume:34 Page:699-705
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Purko M.,Nelson W.O.,Wood W.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference11 articles.

1. Classification of the Organisms Important in Dairy Products: IV. Bacterium linens;Albert;Iowa State Agr. Expt. Sta. Research Bull.,1944

2. Synthesis of Vitamins by Microorganisms in Relation to Vitamin Content of Fancy Cheeses;Burkholder;Food Research,1943

3. Bakteriologische Studien über die Reifung einiger Backsteinkäse;Filipovic;Cent. f. Bakt., II Abt.,1923

4. The Yeast in Surface Smear of Brick Cheese;Iya;J. Dairy Sci.,1949

5. Methods of Vitamin Determination;Johnson,1948

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3. The quality and safety of washed-rind cheeses with a focus on antilisterial protection;International Dairy Journal;2016-04

4. Growth and adaptation of microorganisms on the cheese surface;FEMS Microbiology Letters;2015-01-01

5. Microbial Interactions in Smear-Ripened Cheeses;Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses;2014-09-30

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