The Isolation of the Fermentation Lactobacillus casei Factor

• 1 January 1948
• journal article
• research article
• Published by American Chemical Society (ACS) in Journal of the American Chemical Society
• Vol. 70  (1) , 1-3
• https://doi.org/10.1021/ja01181a001

Abstract

Keywords

• CHEESE
• FERMENTATION/BACTERIAL