The Heat Resistance of Some Lactobacilli Found in Swiss Cheese-Reference-Cited by-同舟云学术

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The Heat Resistance of Some Lactobacilli Found in Swiss Cheese

Published:1953-04 Issue:4 Volume:36 Page:409-413
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bassett Harold J.,Slatter W.L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference15 articles.

1. The Application of Growth Curves to a Study of the Bacteriology of Cheese;Albus;J. Bacteriol.,1924

2. Thermal Process Time for Canned Food;Ball;Natl. Research Council Bull.,1923

3. Resistance of Non-Spore-Forming Bacteria to Heat;Beamer;Zentr. Bakteriol., Abt. II,1939

4. The Thermal Death in Relation to Time of Typical Thermophilic Organisms;Bigelow;J. Infectious Diseases,1920

Cited by 6 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. Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese;International Dairy Journal;1997-11

2. FLAVOR DEVELOPMENT AND MICROBIOLOGY OF SWISS CHEESE-A REVIEW;Journal of Milk and Food Technology;1974-01-01

3. Section B. Bacteriology and mycology applied to dairying;Journal of Dairy Research;1955-10

4. The Microbiology of Dairy Products;Annual Review of Microbiology;1954-10

5. THERMAL TOLERANCE STUDIES ON THE HETEROFERMENTATIVE LACTOBACILLI THAT CAUSE GREENING OF CURED MEAT PRODUCTS;APPL MICROBIOL;1954

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