BACTERIOPHAGE IN CHEESE MANUFACTURE-Reference-Cited by-同舟云学术

BACTERIOPHAGE IN CHEESE MANUFACTURE

Published:1953-06 Issue:2 Volume:17 Page:109-123
ISSN:0005-3678
Container-title:Bacteriological Reviews
language:en
Short-container-title:Bacteriol Rev

Author:

Whitehead H. R.¹

Affiliation:

1. The Dairy Research Institute (N. Z.), Palmerston North, New Zealand

Publisher

American Society for Microbiology

Subject

General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/br.17.2.109-123.1953

Reference48 articles.

1. ADAms M. H. 1950 Methods of study of bacterial viruses. In Methods in medical research. Vol. II pp. 1-73. Edited by Comroe J. H. The Yearbook Publishers Chicago Ill.

2. The problem of bacteriophage in cheese making. Part I. Observations and investigations on slow acid production;ANDERSON E. B.;J. Dairy Research,1942

3. Factors influencing acid production by cheese cultures. II. Influence of bacteriophage on acid production in the manufacture of Cheddar and cottage cheese;BABEL F. J.;J. Dairy Sci.,1946

4. Streptococcus bacteriophage and its usefulness for the identification of strains of haemolytic streptococci;EVANS A.;J. Bact.,1934

5. Effect of ultraviolet irradiation on bacteriophage active against Streptococcus lactie;GREEN G. I.;J. Dairy Sci.,1948

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3. Bacteriophages;Biotechnology Set;2001-05-10

4. Cheddar Cheese Starters: Current Knowledge and Practices of Phage Characteristics and Strain Selection;Journal of Dairy Science;1978-08

5. Lysogenic Strains of Group N Lactic Streptococci;Applied Microbiology;1974-01