REVIEWS OF THE PROGRESS OF DAIRY SCIENCE - ENZYMES OF PSYCHROTROPHIC BACTERIA AND THEIR EFFECTS ON MILK AND MILK-PRODUCTS

被引：267

作者：

LAW, BA

机构：

[1] National Institute for Research, Shinfield

来源：

JOURNAL OF DAIRY RESEARCH | 1979年 / 46卷 / 03期

关键词：

D O I：

10.1017/S0022029900017611

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

收藏

页码：573 / 588

页数：16

相关论文

共 110 条

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[56] EFFECT OF PROTEOLYTIC RAW-MILK PSYCHROTROPHS ON CHEDDAR CHEESE-MAKING WITH STORED MILK
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[J]. JOURNAL OF DAIRY RESEARCH, 1979, 46 (03) : 497 - &
[57] EFFECT OF LIPOLYTIC GRAM-NEGATIVE PSYCHROTROPHS IN STORED MILK ON DEVELOPMENT OF RANCIDITY IN CHEDDAR CHEESE
LAW, BA
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[J]. JOURNAL OF DAIRY RESEARCH, 1976, 43 (03) : 459 - 468
[58] GELATION OF ULTRA-HIGH-TEMPERATURE-STERILIZED MILK BY PROTEASES FROM A STRAIN OF PSEUDOMONAS-FLUORESCENS ISOLATED FROM RAW-MILK
LAW, BA
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[J]. JOURNAL OF DAIRY RESEARCH, 1977, 44 (01) : 145 - &
[59] PEPTIDE UTILIZATION BY GROUP-N STREPTOCOCCI
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[J]. JOURNAL OF GENERAL MICROBIOLOGY, 1978, 105 (MAR): : 113 - 118
[60] AMINO-ACID NUTRITION OF SOME COMMERCIAL CHEESE STARTERS IN RELATION TO THEIR GROWTH IN PEPTONE-SUPPLEMENTED WHEY MEDIA
LAW, BA
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SHARPE, ME
[J]. JOURNAL OF DAIRY RESEARCH, 1976, 43 (02) : 291 - 300

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