UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

The Dairy Leuconostoc: Use in Dairy Products

Journal of dairy science, 1994-09, Vol.77 (9), p.2725-2737

Vedamuthu, E.R.

1994

Volltextzugriff (PDF)

AbiQ, an abortive infection mechanism from Lactococcus lactis

Applied and environmental microbiology, 1998-12, Vol.64 (12), p.4748-4756

1998

Volltextzugriff (PDF)

Phenotypic and genetic characterization of the Bacteriophage abortive infection mechanism AbiK from Lactococcus lactis

Applied and Environmental Microbiology, 1997-04, Vol.63 (4), p.1274-1283

1997

Volltextzugriff (PDF)

Isolation and Characterization of Lactococcal Bacteriophages from Cultured Buttermilk Plants in the United States

Journal of dairy science, 1996-12, Vol.79 (12), p.2104-2111

1996

Volltextzugriff (PDF)

Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC 1.0

Applied and Environmental Microbiology, 1988-10, Vol.54 (10), p.2349-2353

1988

Volltextzugriff (PDF)

Expression of Lactococcus lactis phage resistance mechanism by Streptococcus thermophilus

Applied and Environmental Microbiology, 1995-07, Vol.61 (7), p.2461-2466

1995

Volltextzugriff (PDF)

Heat resistant psychrotrophic bacteria isolated from pasteurized milk

Journal of food protection, 1977-01, Vol.40 (2), p.101-108

1977

Volltextzugriff (PDF)

Vakaleris-Price and Hull Methods for Determining Soluble Tyrosine and Tryptophan in Blue Cheese

Journal of dairy science, 1982-01, Vol.65 (5), p.707-711

1982

Volltextzugriff (PDF)

Role of Enterococci in Cheddar Cheese: Proteolytic Activity and Lactic Acid Development

Journal of food protection, 1975, Vol.38 (1), p.3-7

1975

Volltextzugriff (PDF)

Role of Enterococci in Cheddar Cheese: Free Fatty Acid Appearance and Citric Acid Utilization

Journal of food protection, 1975-01, Vol.38 (2), p.78-83

1975

Volltextzugriff (PDF)

Causes and control of culture-related flavor defects in cultured dairy products

Journal of dairy science, 1972-01, Vol.55 (7), p.1031-1039

1972

Volltextzugriff (PDF)

CHARACTERISTICS OF CHEDDAR CHEESE COOLED AT DIFFERENT RATES DURING EARLY CURING STAGES

Journal of food protection, 1974-01, Vol.37 (1), p.47-54

1974

Volltextzugriff (PDF)

Effect of some manufacturing variables on the leakage defect of blue cheese

Journal of dairy science, 1971-11, Vol.54 (11), p.1615-1621

1971

Volltextzugriff (PDF)

ROLE OF ENTEROCOCCI IN CHEDDAR CHEESE: GROWTH OF ENTEROCOCCI DURING MANUFACTURE AND CURING

Journal of food protection, 1973-01, Vol.36 (12), p.613-618

1973

Volltextzugriff (PDF)

One-sided defect of Swiss cheese

Journal of dairy science, 1970, Vol.53 (1), p.30-37

1970

Volltextzugriff (PDF)

Cooling rates of green cheddar cheese under normal conditions and under immersion in brine

Journal of dairy science, 1969-01, Vol.52 (7), p.971-975

1969

Volltextzugriff (PDF)

Phage Resistance in Streptococcus lactis ssp. diacetylactis Transconjugant SLA3.2501 and Its Derivatives

Journal of dairy science, 1987-02, Vol.70 (2), p.225-229

1987

Volltextzugriff (PDF)

AN AGAR MEDIUM FOR THE DIFFERENTIAL ENUMERATION OF YOGURT STARTER BACTERIA

Journal of food protection, 1974-05, Vol.37 (5), p.272-276

1974

Volltextzugriff (PDF)

Pouch Method for Isolating and Enumerating Propionibacteria1

Journal of dairy science, 1968-10, Vol.51 (10), p.1707-1709

1968

Volltextzugriff (PDF)

Inhibitory Activity of Acid and Rennet Whey on Propionibacteria1

Journal of dairy science, 1968-04, Vol.51 (4), p.503-510

1968

Volltextzugriff (PDF)

Flavor and Texture in Cheddar Cheese. II. Carbonyl Compounds Produced by Mixed Strain Lactic Starter Cultures1

Journal of dairy science, 1966-02, Vol.49 (2), p.151-157

1966

Volltextzugriff (PDF)

Flavor and Texture in Cheddar Cheese. I. Role of Mixed Strain Lactic Starter Cultures1

Journal of dairy science, 1966-02, Vol.49 (2), p.144-150

1966

Volltextzugriff (PDF)

Heat-Resistant Psychrotrophic Bacteria Isolated from Pasteurized Milk

Journal of food protection, 1977-05, Vol.40 (5), p.329

1977

Volltextzugriff (PDF)

Component balance in mixed lactic starters as influenced by perservative procedures

Journal of dairy science, 1974, Vol.57 (1), p.124-127

1974

Volltextzugriff (PDF)

Component Balance in Mixed Lactic Starters as Influenced by Preservative Procedures1

Journal of dairy science, 1974-01, Vol.57 (1), p.124-127

1974

Volltextzugriff (PDF)

1 – 25 von 57

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(47)
Mit Volltextzugriff
(54)

Publikationsform

Artikel
(57)

Sprache

Englisch
(57)

Erscheinungsjahr

n.n

Kollektion

EZB Electronic Journals Library
(56)
Business Source Ultimate【Trial: -2024/12/31】【Remote access available】
(29)
ScienceDirect
(29)
Publisher website
(20)
MEDLINE
(7)
IngentaConnect Journals
(1)
Journals@Ovid
(1)
Ingenta
(1)

3 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

Journal Of Dairy Science
(29)
Journal Of Milk And Food Technology
(15)
Journal Of Food Protection
(11)
J.Milk Food Technol
(7)
Applied And Environmental Microbiology
(5)
Applied Microbiology
(2)
Canadian Journal Of Microbiology
(1)

2 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

The Dairy Leuconostoc: Use in Dairy Products

AbiQ, an abortive infection mechanism from Lactococcus lactis

Phenotypic and genetic characterization of the Bacteriophage abortive infection mechanism AbiK from Lactococcus lactis

Isolation and Characterization of Lactococcal Bacteriophages from Cultured Buttermilk Plants in the United States

Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC 1.0

Expression of Lactococcus lactis phage resistance mechanism by Streptococcus thermophilus

Heat resistant psychrotrophic bacteria isolated from pasteurized milk

Vakaleris-Price and Hull Methods for Determining Soluble Tyrosine and Tryptophan in Blue Cheese

Role of Enterococci in Cheddar Cheese: Proteolytic Activity and Lactic Acid Development

Role of Enterococci in Cheddar Cheese: Free Fatty Acid Appearance and Citric Acid Utilization

Causes and control of culture-related flavor defects in cultured dairy products

CHARACTERISTICS OF CHEDDAR CHEESE COOLED AT DIFFERENT RATES DURING EARLY CURING STAGES

Effect of some manufacturing variables on the leakage defect of blue cheese

ROLE OF ENTEROCOCCI IN CHEDDAR CHEESE: GROWTH OF ENTEROCOCCI DURING MANUFACTURE AND CURING

One-sided defect of Swiss cheese

Cooling rates of green cheddar cheese under normal conditions and under immersion in brine

Phage Resistance in Streptococcus lactis ssp. diacetylactis Transconjugant SLA3.2501 and Its Derivatives

AN AGAR MEDIUM FOR THE DIFFERENTIAL ENUMERATION OF YOGURT STARTER BACTERIA

Pouch Method for Isolating and Enumerating Propionibacteria1

Inhibitory Activity of Acid and Rennet Whey on Propionibacteria1

Flavor and Texture in Cheddar Cheese. II. Carbonyl Compounds Produced by Mixed Strain Lactic Starter Cultures1

Flavor and Texture in Cheddar Cheese. I. Role of Mixed Strain Lactic Starter Cultures1

Heat-Resistant Psychrotrophic Bacteria Isolated from Pasteurized Milk

Component balance in mixed lactic starters as influenced by perservative procedures

Component Balance in Mixed Lactic Starters as Influenced by Preservative Procedures1

Suchergebnisse filtern