LOW-TEMPERATURE ACTIVITY OF LACTIC STREPTOCOCCI ISOLATED FROM CULTURED BUTTERMILK

被引：3

作者：

HOGARTY, SL ^{[1
]}

FRANK, JF ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT ANIM & DAIRY SCI,ATHENS,GA 30602

来源：

JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 13期

关键词：

D O I：

10.4315/0362-028X-45.13.1208

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：1208 / 1211

页数：4

共 13 条

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[9]

SHARPE ME, 1978, STREPTOCOCCI, P386

[10] COMPARATIVE ANALYSIS OF FRESH AND STORED COMMERCIALLY CULTURED BUTTERMILK BY GAS-CHROMATOGRAPHY [J].

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