The Production of Volatile Fatty Acids and Carbon Dioxid by Propionic Acid Bacteria with Special Reference to their Action in Cheese
Open Access
- 1 July 1923
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 6 (4) , 303-309
- https://doi.org/10.3168/jds.s0022-0302(23)94094-4
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- THE CAUSE OF EYES AND CHARACTERISTIC FLAVOR IN EMMENTAL OR SWISS CHEESEJournal of Bacteriology, 1921
- ASSOCIATIVE BACTERIAL ACTION IN THE PROPIONIC ACID FERMENTATIONThe Journal of general physiology, 1921
- The Production of Volatile Fatty Acids and Esters in Cheddar Cheese and Their Relation to the Development of FlavorJournal of Biological Chemistry, 1910