The cause of eyes and characteristic flavor in Emmental or Swiss cheese

被引：28

作者：

Sherman, JM ^{[1
]}

机构：

[1] US Dept Agr, Res Lab Dairy Div, Washington, DC USA

来源：

关键词：

D O I：

10.1128/JB.6.4.379-393.1921

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

引用

页码：379 / 393

页数：15

共 9 条

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Lubs, HA
[J]. JOURNAL OF BACTERIOLOGY, 1917, 2 (02) : 109 - 136
[3] Clark WM, 1917, J BACTERIOL, V2, P1
[4] The colorimetric determination of hydrogen ion concentration and its applications in bacteriology part III
Clark, WM
Lubs, HA
[J]. JOURNAL OF BACTERIOLOGY, 1917, 2 (03) : 191 - 236
[5] ELDREDGE EE, 1914, CENTBL BAKT 2, V40, P5
[6] ORLAJENSEN S, 1912, CENTBL BAKT 2, V32, P202
[7] SHERMAN JM, 1919, J DAIRY SCI, V2, P453
[8] TROILIPETERSSON G, 1909, CENTBL BAKT 2, V24, P333
[9] VONFREUDENRICH E, 1906, LANDW JB SCHWEIZ, P320