Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference11 articles.
1. Relationship between the bacteriological quality of raw milk and that of pasteurized milk and cream;Blankenagel;Kieler Milchwirtschaftliche Forschungsberichte,1982
2. Numbers and types of organisms in cheese;Harrison;Proceedings of the Society for Applied Bacteriology,1938
3. The significance of fermentative versus oxidative metabolism of carbohydrates by various Gram-negative bacteria;Hugh;Journal of Bacteriology,1953
Cited by
4 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