SOME PROPERTIES OF FROZEN CONCENTRATED STARTERS PRODUCED BY CONTINUOUS CULTURE

被引：12

作者：

LLOYD, GT ^{[1
]}

PONT, EG ^{[1
]}

机构：

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

来源：

JOURNAL OF DAIRY RESEARCH | 1973年 / 40卷 / 02期

关键词：

D O I：

10.1017/S0022029900014485

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：157 / 167

页数：11

共 11 条

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HERBERT, D ;

ELSWORTH, R ;

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[5] SURVIVAL AND ACTIVITY OF FROZEN STARTER CULTURES FOR CHEESE MANUFACTURE [J].

KEOGH, BP .

APPLIED MICROBIOLOGY, 1970, 19 (06) :928-&

[6] EXPERIMENTAL CONTINUOUS-CULTURE UNIT FOR PRODUCTION OF FROZEN CONCENTRATED CHEESE STARTERS [J].

LLOYD, GT ;

PONT, EG .

JOURNAL OF DAIRY RESEARCH, 1973, 40 (02) :149-155

[7]

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

[8]

MCDONALD IJ, 1969, 1968 REP NAT I RES D, P106

[9] PREPARATION OF CONCENTRATED LACTIC STREPTOCOCCUS STARTERS [J].

PEEBLES, MM ;

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SPECK, ML .

APPLIED MICROBIOLOGY, 1969, 17 (06) :805-+

[10]

STADHOUDERS J, 1971, NETH MILK DAIRY J-NE, V25, P229

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