THE IMPORTANCE OF LACTOBACILLI IN THE PRODUCTION OF FLAVOUR IN CHEDDAR CHEESE .1. GROWTH OF LACTOBACILLI IN CHEESE SERUM

被引：7

作者：

MABBITT, LA

ZIELINSKA, M

机构：

来源：

关键词：

D O I：

10.1017/S0022029900007937

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：377 / 383

页数：7

共 14 条

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[7] Gladstone GP, 1939, BRIT J EXP PATHOL, V20, P189
[8] KOSIKOWSKY FV, 1952, REFRESHER COURSE CHE
[9] QUANTITATIVE ESTIMATION OF THE AMINO-ACIDS IN CHEDDAR CHEESE AND THEIR IMPORTANCE IN FLAVOUR
MABBITT, LA
[J]. JOURNAL OF DAIRY RESEARCH, 1955, 22 (02) : 224 - 231
[10] Orla-Jensen S, 1942, LACTIC ACID BACTERIA