FACTORS INFLUENCING THE LACTIC ACID-PRODUCING PROPERTIES OF STREPTOCOCCI USED IN THE MANUFACTURE OF CHEDDAR CHEESE .1. OBSERVATIONS RELATING INHIBITORY AND STIMULATORY PHENOMENA

被引：15

作者：

JAGO, GR

机构：

来源：

关键词：

D O I：

10.1017/S0022029900007202

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：111 / 121

页数：11

共 13 条

AUCLAIR, JE ;

HIRSCH, A .

[2]

CZULAK J., 1951, Proceedings of the Society for Applied Bacteriology, V14, P1

[3]

DAVIS J. G., 1939, JOUR DAIRY RES, V10, P94, DOI 10.1017/S0022029900002740

[4]

DAVIS JG, 1936, AGR PROGR, V13, P126

[5]

FARMER RS, 1931, RES B IA AGR EXP STA, V146, P21

[6]

HAMMER BW, 1928, RES B IA AGR EXP STA, V106, P148

[7]

LEITCH R. H., 1937, Agric. Progr., V14, P40

[8] MICROSOMAL PARTICLES OF NORMAL COWS MILK [J].

MORTON, RK .

[9]

RICE E. B., 1942, JOUR AUSTRALIAN INST AGRIC SCI, V8, P28

[10]

SINGH K., 1948, INDIAN JOUR DAIRY SCI, V1, P78