Influence of Temperature and Method of Reconstitution on the Standard Plate Count of Casein and Caseinates-Reference-Cited by-同舟云学术

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Influence of Temperature and Method of Reconstitution on the Standard Plate Count of Casein and Caseinates

Published:1977-10 Issue:2 Volume:43 Page:299-302
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

COOKE B. C.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1977.tb00754.x/fullpdf

Reference6 articles.

1. Influence of reconstitution temperature on the bacterial estimate of skim-milk powder;Allen;New Zealand Journal of Dairy Science and Technology,1973

2. The technique of the bacteriological examination of dried milks;Higginbottom;Journal of Dairy Research,1945

3. The effect of the method of reconstitution and of the temperature of incubation on the plate count of spray-dried powder;Hiscox;Journal of Dairy Research,1945

4. The variability of dried skim-milk cultures of Lactobacillus bulgaricus as affected by the temperature of reconstitution;Speck;Journal of Bacteriology,1946

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. Standard and Experimental Methods of Identification and Enumeration;The Microbiology of Poultry Meat Products;1987

2. Two stomacher accessories;Applied and Environmental Microbiology;1978-12

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