SPLIT DEFECT OF SWISS CHEESE .2. EFFECT OF LOW-TEMPERATURES ON METABOLIC-ACTIVITY OF PROPIONIBACTERIUM

被引：9

作者：

HETTINGA, DH ^{[1
]}

REINBOLD, GW ^{[1
]}

机构：

[1] IOWA STATE UNIV,DEPT FOOD TECHNOL,AMES,IA 50010

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1975年 / 38卷 / 01期

关键词：

D O I：

10.4315/0022-2747-38.1.31

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：31 / 35

页数：5

共 14 条

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[6] PROPIONIC-ACID BACTERIA - REVIEW .2. METABOLISM [J].

HETTINGA, DH ;

REINBOLD, GW .

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[7] SPLIT DEFECT OF SWISS CHEESE .1. EFFECT OF STRAIN OF PROPIONIBACTERIUM AND WRAPPING MATERIAL [J].

HETTINGA, DH ;

REINBOLD, GW ;

VEDAMUTHU, ER .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1974, 37 (06) :322-328

[8] POUCH METHOD FOR ISOLATING AND ENUMERATING PROPIONIBACTERIA [J].

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[9] COENZYME A-LINKED PYRUVIC OXIDASE (BACTERIAL) [J].

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