FACTORS INFLUENCING THE LACTIC ACID-PRODUCING PROPERTIES OF STREPTOCOCCI USED IN THE MANUFACTURE OF CHEDDAR CHEESE .1. OBSERVATIONS RELATING INHIBITORY AND STIMULATORY PHENOMENA

被引：15

作者：

JAGO, GR

机构：

来源：

关键词：

D O I：

10.1017/S0022029900007202

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：111 / 121

页数：11

共 13 条

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