THE EFFECT OF PENICILLIN IN MILK USED FOR THE MANUFACTURE OF CHESHIRE CHEESE-Reference-Cited by-同舟云学术

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THE EFFECT OF PENICILLIN IN MILK USED FOR THE MANUFACTURE OF CHESHIRE CHEESE

Published:1955-04 Issue:2 Volume:8 Page:97-104
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

THOMAS S. B.,PANES J. J.,LEWIS JOHN

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1955.tb00662.x/fullpdf

Reference18 articles.

1. British Standards Specification (1938 ). "Methods for the chemical analysis of cheese" No. 770.

2. 333. The coliform flora of milk and dairy products

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. Dairy Products;Quality Control in the Food Industry;1968

2. THE CONTROL OF ANTIBIOTICS IN MILK SUPPLIES UTILIZED FOR CHEESEMAKING;International Journal of Dairy Technology;1960-07

3. Section B: Bacteriology and mycology applied to dairying;Journal of Dairy Research;1957-10

4. THE INCIDENCE OF PENICILLIN IN MILK SUPPLIES;International Journal of Dairy Technology;1957-04

5. 644. The influence of penicillin on the manufacture and ripening of Cheddar cheese;Journal of Dairy Research;1956-10

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