A Study in Cheese Ripening. The Influence of Auto-Lyzed Cells of Streptococcus Cremoris and Streptococcus Lactis on the Development of Lactobacillus Casei
Open Access
- 1 November 1941
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 24 (11), 969-976
- https://doi.org/10.3168/jds.s0022-0302(41)95482-6
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Sonic Extraction of Labile Bacterial ConstituentsExperimental Biology and Medicine, 1936