EXPERIMENTAL CONTINUOUS-CULTURE UNIT FOR PRODUCTION OF FROZEN CONCENTRATED CHEESE STARTERS

被引：11

作者：

LLOYD, GT ^{[1
]}

PONT, EG ^{[1
]}

机构：

[1] CSIRO,DIV FOOD RES,DAIRY RES LAB,MELBOURNE,AUSTRALIA

来源：

关键词：

D O I：

10.1017/S0022029900014473

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：149 / 155

页数：7

共 19 条

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[2]

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[3]

ELSWORTH R., 1956, JOUR APPL BACT, V19, P264, DOI 10.1111/j.1365-2672.1956.tb00077.x

[4] DAMAGE TO STREPTOCOCCUS LACTIS RESULTING FROM GROWTH AT LOW PH [J].

HARVEY, RJ .

[5]

Herbert D, 1965, Lab Pract, V14, P1150

KEOGH, BP .

[7]

Lattey J. M., 1968, New Zealand Journal of Dairy Technology, V3, P35

[8] GROWTH OF STREPTOCOCCUS-LACTIS IN MILK IN A CONTINUOUS FERMENTER [J].

LINKLATER, PM ;

GRIFFIN, CJ .

[9]

Lloyd G. T., 1971, Dairy Science Abstracts, V33, P411

[10]

LLOYD GT, 1970, 18 P INT DAIR C E, V1, P126