Bacterial Starter Cultures

12 books
Dairy starter culturesTimothy M. Cogan
⏱ 4h 37m

Dairy starter cultures

Timothy M. Cogan

1996277 pp.
Bacterial starter cultures for foodsStanley E. Gilliland
⏱ 3h 25m

Bacterial starter cultures for foods

Stanley E. Gilliland

1985205 pp.
Bacterial Starter Cultures for FoodStanley E. Gilliland
⏱ 3h 33m

Bacterial Starter Cultures for Food

Stanley E. Gilliland

2017213 pp.
Rapid electro-chemical measurement of lactic starter culture activityKwang-Pin Tsai
⏱ 1h 43m

Rapid electro-chemical measurement of lactic starter culture activity

Kwang-Pin Tsai

1990103 pp.
The volatile acids produced by starters and by organisms isolated from themBernard W. Hammer
⏱ 15m

The volatile acids produced by starters and by organisms isolated from them

Bernard W. Hammer

192315 pp.
Cheese startersJohn Elwyn Lewis
⏱ 3h 41m

Cheese starters

John Elwyn Lewis

1987221 pp.
Preparation of starter for cheese, buttermilk, butterG. H. Wilster
⏱ 24m

Preparation of starter for cheese, buttermilk, butter

G. H. Wilster

194024 pp.
Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteriaS. N. Rajagopal
⏱ 4h 48m

Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria

S. N. Rajagopal

1986288 pp.
Design of equipment and method for preparing starter for Oregon creameries and cheese factoriesF. E. Price
⏱ 28m

Design of equipment and method for preparing starter for Oregon creameries and cheese factories

F. E. Price

193228 pp.
Food and feed production with microorganismsGerald Reed
⏱ 10h 31m

Food and feed production with microorganisms

Gerald Reed

1983631 pp.
The cell surface polysaccharides and membrane protein required for bacteriophage infection of Lactococcus lactisRuud Valyasevi
⏱ 2h 12m

The cell surface polysaccharides and membrane protein required for bacteriophage infection of Lactococcus lactis

Ruud Valyasevi

1991132 pp.
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 cheeseWilliam E. Whitehead
⏱ 2h 25m

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

William E. Whitehead

1993145 pp.