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Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese

Graduation date: 1994

Identiferoai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/35681
Date27 May 1993
CreatorsWhitehead, William E.
ContributorsSandine, William E.
Source SetsOregon State University
Languageen_US
Detected LanguageEnglish
TypeThesis/Dissertation

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