Continuous production of Emmental cheese flavours and propionic acid starters by immobilized cells of a propionic acid bacterium
- 1 November 1985
- journal article
- research article
- Published by Springer Nature in Biotechnology Letters
- Vol. 7 (11) , 821-826
- https://doi.org/10.1007/bf01025563
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Continuous yoghurt production withLactobacillus bulgaricus andStreptococcus thermophilus entrapped in Ca-alginateBiotechnology Letters, 1985
- Production of vitamin B12 by immobilized cells of a propionic acid bacteriumApplied Microbiology and Biotechnology, 1982
- VITAMIN C AND THE COMMON COLDNutrition & Food Science, 1977
- A COLORIMETRIC DETERMINATION OF BLOOD ACETOINJournal of Biological Chemistry, 1945