INTERRELATIONSHIPS BETWEEN PH, POPULATIONS OF PROPIONIBACTERIUM-SHERMANII, LEVELS OF FREE FATTY ACIDS, AND THE FLAVOR RATINGS OF SWISS CHEESES

被引：12

作者：

KURTZ, FE

HUPFER, JA

CORBIN, EA

HARGROVE, RE

WALTER, HE

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(59)90684-8

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：1008 / 1019

页数：12

共 15 条

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[4] DEMETER KJ, 1949, SUDDEUT MOLKEREI ZTG, V70, P862
[5] ORGANIC ACID PRODUCTION BY PROPIONIBACTERIA .1. EFFECT OF STRAINS, PH, CARBON SOURCE, AND INTERMEDIATE FERMENTATION PRODUCTS
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[6] FRAZIER W. C, 1935, JOUR DAIRY SCI, V18, P503
[7] DIRECT CHROMATOGRAPHIC DETERMINATION OF ACETIC, PROPIONIC AND BUTYRIC ACIDS IN CHEESE
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[9] THE MECHANISM OF PROPIONIC ACID FORMATION BY PROPIONIBACTERIA
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[J]. JOURNAL OF GENERAL MICROBIOLOGY, 1951, 5 (02): : 337 - 345
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