The inhibitory effects ofLactobacillus caseiandLactobacillus helveticusonBacillusspecies isolated from raw milk in various salt concentrations-Reference-Cited by-同舟云学术

The inhibitory effects ofLactobacillus caseiandLactobacillus helveticusonBacillusspecies isolated from raw milk in various salt concentrations

Published:2001-11 Issue:4 Volume:54 Page:146-150
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

Uraz Guven,Simsek Hulya,Maras Yildiz

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1364-727x.2001.00031.x/fullpdf

Reference32 articles.

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2. Isolation and characterization of Bacillus cereus in milk and dairy products manufactured in Victoria;Rangasamy;Australian Journal of Dairy Technology,1993

3. Classification of the spoilage flora of raw and pasteurized bovin milk, with special reference to Bacillus and Pseudomonas;Ternstrom;Journal of Applied Bacteriology,1993

4. Bacteriological quality of on-farm manufactured goat cheese;Tham;Epidemiological Infection,1990

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