An attempt to improve the flavour of ‘nono’ by the use of starter cultres-Reference-Cited by-同舟云学术

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An attempt to improve the flavour of ‘nono’ by the use of starter cultres

Published:1989-07 Issue:1 Volume:9 Page:17-19
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Atanda O.O.,Ikenebomeh M.J.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.1989.tb00281.x/fullpdf

Reference5 articles.

1. O.O. Atanda (1986 ) Microbiological studies on goats' milk (‘nono’) . MSc thesis , University of Benin, Benin, Nigeria.

2. Changes in the acidity and lactic acid content of ‘Nono’, a Nigerian cultured milk product

3. H.E. Marth (1985 ) Standard Methods for the Examination of Dairy Products., 15th edn p.416 .Washington, DC: American Public Health Association.

Cited by 2 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. Microbiology and technology of fermented milks;Microbiology and Biochemistry of Cheese and Fermented Milk;1997

2. Use of starter cultures containingStreptococcus diacetilactis, Lactobacillus brevis andSaccharomyces cerevisiae for fermenting milk for production of Nigeriannono;World Journal of Microbiology & Biotechnology;1992-05

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