Fermentative Variability among Substrains of Streptococcus Cremoris and Streptococcus Lactis Obtained from Pure Cultures
Open Access
- 1 February 1937
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 20 (2) , 101-103
- https://doi.org/10.3168/jds.s0022-0302(37)95668-6