Factors Affecting the Activity and Heat Resistance of Swiss Cheese Starter Cultures. I. Influence of Time and Temperature of Incubation
Open Access
- 1 December 1938
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 21 (12) , 801-813
- https://doi.org/10.3168/jds.s0022-0302(38)95647-4
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- 137. Studies in the Bacteriology of Low-Temperature Pasteurization. Part II. The Heat Resistance of a Thermoduric Streptococcus grown at Different TemperaturesJournal of Dairy Research, 1936
- The Bacteriology of Swiss CheeseJournal of Dairy Science, 1935