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Results: 1-9 |
Results: 9
INFLUENCE OF REDUCED WATER ACTIVITY ON LACTOSE METABOLISM BY LACTOCOCCUS-LACTIS SUBSP CREMORIS AT DIFFERENT PH VALUES
Authors: LIU SQ ASMUNDSON RV GOPAL PK HOLLAND R CROW VL
Citation: Sq. Liu et al., INFLUENCE OF REDUCED WATER ACTIVITY ON LACTOSE METABOLISM BY LACTOCOCCUS-LACTIS SUBSP CREMORIS AT DIFFERENT PH VALUES, Applied and environmental microbiology, 64(6), 1998, pp. 2111-2116
THE DIVERSITY OF AMINO-ACID UTILIZATION AND ETHYL BUTYRATE FORMATION BY DAIRY BACTERIA
Authors: CROW VL LIU SQ HOLLAND R
Citation: Vl. Crow et al., THE DIVERSITY OF AMINO-ACID UTILIZATION AND ETHYL BUTYRATE FORMATION BY DAIRY BACTERIA, Australian Journal of Dairy Technology, 53(2), 1998, pp. 118-118
ACETALDEHYDE METABOLISM BY LEUCONOSTOC-MESENTEROIDES SUBSP CREMORIS UNDER STRESS CONDITIONS
Authors: LIU SQ ASMUNDSON RV HOLLAND R CROW VL
Citation: Sq. Liu et al., ACETALDEHYDE METABOLISM BY LEUCONOSTOC-MESENTEROIDES SUBSP CREMORIS UNDER STRESS CONDITIONS, International dairy journal, 7(2-3), 1997, pp. 175-183
OPEN TEXTURE IN CHEESE - THE CONTRIBUTIONS OF GAS-PRODUCTION BY MICROORGANISMS AND CHEESE MANUFACTURING PRACTICES
Authors: MARTLEY FG CROW VL
Citation: Fg. Martley et Vl. Crow, OPEN TEXTURE IN CHEESE - THE CONTRIBUTIONS OF GAS-PRODUCTION BY MICROORGANISMS AND CHEESE MANUFACTURING PRACTICES, Journal of Dairy Research, 63(3), 1996, pp. 489-507
EXTRACELLULAR MATERIAL FROM LEUCONOSTOC-MESENTEROIDES SUBSP DEXTRANICUM MEDIATES THE AGGREGATION OF LACTOCOCCAL CELLS - IMPLICATIONS FOR THE ISOLATION OF SINGLE STRAINS
Authors: GOPAL PK DAVEY GP CROW VL PILLIDGE CJ COOLBEAR T HOLLAND R
Citation: Pk. Gopal et al., EXTRACELLULAR MATERIAL FROM LEUCONOSTOC-MESENTEROIDES SUBSP DEXTRANICUM MEDIATES THE AGGREGATION OF LACTOCOCCAL CELLS - IMPLICATIONS FOR THE ISOLATION OF SINGLE STRAINS, Journal of Applied Bacteriology, 81(1), 1996, pp. 48-56
THE ROLE OF AUTOLYSIS OF LACTIC-ACID BACTERIA IN THE RIPENING OF CHEESE
Authors: CROW VL COOLBEAR T GOPAL PK MARTLEY FG MCKAY LL RIEPE H
Citation: Vl. Crow et al., THE ROLE OF AUTOLYSIS OF LACTIC-ACID BACTERIA IN THE RIPENING OF CHEESE, International dairy journal, 5(8), 1995, pp. 855-875
THE INFLUENCE OF PHAGE-ASSISTED LYSIS OF LACTOCOCCUS-LACTIS SUBSP LACTIS ML8 ON CHEDDAR CHEESE RIPENING
Authors: CROW VL MARTLEY FG COOLBEAR T ROUNDHILL SJ
Citation: Vl. Crow et al., THE INFLUENCE OF PHAGE-ASSISTED LYSIS OF LACTOCOCCUS-LACTIS SUBSP LACTIS ML8 ON CHEDDAR CHEESE RIPENING, International dairy journal, 5(5), 1995, pp. 451-472
CELL-SURFACE DIFFERENCES OF LACTOCOCCAL STRAINS
Authors: CROW VL GOPAL PK WICKEN AJ
Citation: Vl. Crow et al., CELL-SURFACE DIFFERENCES OF LACTOCOCCAL STRAINS, International dairy journal, 5(1), 1995, pp. 45-68
CHARACTERIZATION OF LOOSELY ASSOCIATED MATERIAL FROM THE CELL-SURFACEOF LACTOCOCCUS-LACTIS SUBSP CREMORIS-E8 AND ITS PHAGE-RESISTANT VARIANT STRAIN-398
Authors: GOPAL PK CROW VL
Citation: Pk. Gopal et Vl. Crow, CHARACTERIZATION OF LOOSELY ASSOCIATED MATERIAL FROM THE CELL-SURFACEOF LACTOCOCCUS-LACTIS SUBSP CREMORIS-E8 AND ITS PHAGE-RESISTANT VARIANT STRAIN-398, Applied and environmental microbiology, 59(10), 1993, pp. 3177-3182
Risultati: 1-9 |