Continuous culture of Lactobacillus bulgaricus and Streptococcus thermophilus and their use for flavor development in cheese made by direct acidification

Description

Thesis--Wisconsin. / Vita. Includes bibliographical references (leaves 129-132).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/3703453.html

Tags

Streptococcus thermophilus.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609113973
Date	January 1977
Creators	Keller, Bruno,
Publisher	Madison, Wis. : University of Wisconsin,
Source Sets	OCLC
Language	English
Detected Language	English