SOME INVESTIGATIONS ONLACTOBACILLUSINFECTION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1957.tb02903.x/fullpdf
Reference27 articles.
1. Studies of lactic acid bacteria associated with brewery products. III. —Amino-acid requirements of 34 organisms
2. Studies of lactic acid bacteria associated with brewery products. I.—identification of types isolated from beer and from yeast
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. Brewing microbiology - Lactic acid bacteria and cultivation methods of detection - part II;Kvasny Prumysl;2016-12-05
2. Lactic acid bacteria and cultivation methods of their detection - Part I.;Kvasny Prumysl;2015-03-01
3. SYNERGISM BETWEEN HOP RESINS AND PHOSPHORIC ACID AND ITS RELEVANCE TO THE ACID WASHING OF YEAST;Journal of the Institute of Brewing;1987-09-10
4. KINETIC STUDIES OF THE DECONTAMINATION OF YEAST SLURRIES WITH PHOSPHORIC ACID AND ACIDIFIED AMMONIUM PERSULPHATE AND A METHOD FOR THE DETECTION OF SURVIVING BACTERIA INVOLVING SOLID MEDIUM REPAIR IN THE PRESENCE OF CATALASE;Journal of the Institute of Brewing;1987-07-08
5. A New Universal Beer Agar Medium for the Enumeration of Wort and Beer Microorganisms;Proceedings. Annual meeting - American Society of Brewing Chemists;1968-05
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