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The lo w temperature microflor a of young cheddar
作者: Warren Seeley Clark
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参考文章
(34)
1.
G.J Hucker,
The types of bacteria found in commercial cheddar cheese
The Station.
,(1922)
2.
Devi Singh Saraswat,
Detection and significance of enterococci in dairy products
Iowa State University.
,(1963) ,
10.31274/RTD-180813-3377
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C. L. Hannay, L. G. Newland,
421. Haemolytic streptococci in cheese
Journal of Dairy Research.
,vol. 17, pp. 206- 208 ,(1950) ,
10.1017/S002202990000577X
4.
Thomas Henry Lord,
Determinative bacteriology : laboratory manual
Burgess Pub..
,(1951)
5.
A.C. Dahlberg, F.V. Kosikowsky,
The Development of Flavor in American Cheddar Cheese Made from Pasteurized Milk with Streptococcus Faecalis Starter
Journal of Dairy Science.
,vol. 31, pp. 275- 284 ,(1948) ,
10.3168/JDS.S0022-0302(48)92205-X
6.
Jill Naylor, M. Elisabeth Sharpe,
699. Lactobacilli in Cheddar cheese: 1. The use of selective media for isolation and of serological typing for identification
Journal of Dairy Research.
,vol. 25, pp. 92- 103 ,(1958) ,
10.1017/S0022029900009079
7.
J. G. Franklin, M. Elisabeth Sharpe,
The incidence of bacteria in cheese milk and Cheddar cheese and their association with flavour
Journal of Dairy Research.
,vol. 30, pp. 87- 99 ,(1963) ,
10.1017/S0022029900011298
8.
W.S. Clark, F.E. Nelson,
Multiplication of Coagulase-Positive Staphylococci in Grade a Raw Milk Samples
Journal of Dairy Science.
,vol. 44, pp. 232- 236 ,(1961) ,
10.3168/JDS.S0022-0302(61)89727-0
9.
D. A. Hill, H. R. Thornton,
LACTOBACILLI IN EDMONTON DAIRY PRODUCTS
Canadian Journal of Microbiology.
,vol. 4, pp. 215- 220 ,(1958) ,
10.1139/M58-022
10.
L. A. MABBITT, M. ZIELINSKA,
THE USE OF A SELECTIVE MEDIUM FOR THE ENUMERATION OF LACTOBACILLI IN CHEDDAR CHEESE
Journal of Applied Microbiology.
,vol. 19, pp. 95- 101 ,(1956) ,
10.1111/J.1365-2672.1956.TB00050.X
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1963 年,
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