Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Golding, N.S.
Amundson, H.
and
Wagenaar, R.O.
1943.
Factors Affecting the Development of Acidity in Pasteurized Skim Milk Inoculated with Commercial Lactic Starters.
Journal of Dairy Science,
Vol. 26,
Issue. 10,
p.
909.
Whitehead, H. R.
and
Hunter, G. J. E.
1945.
322. Bacteriophage infection in cheese manufacture.
Journal of Dairy Research,
Vol. 14,
Issue. 1-2,
p.
64.
Nichols, Agnes A.
and
Wolf, J. Z.
1945.
323. Observations on cheese starters with reference to bacteriophage and the phageorganism relationships of strains isolated.
Journal of Dairy Research,
Vol. 14,
Issue. 1-2,
p.
81.
Babel, F.J.
1946.
Factors Influencing Acid Production by Cheese Cultures. II. Influence of Bacteriophage on Acid Production in the Manufacture of Cheddar and Cottage Cheese.
Journal of Dairy Science,
Vol. 29,
Issue. 9,
p.
597.
Nichols, Agnes A.
and
Ineson, P. June
1947.
355. Cheese starter ‘recovery’ after attack by bacteriophage. (Strain dominance in multiplestrain starters).
Journal of Dairy Research,
Vol. 15,
Issue. 1-2,
p.
99.
Babel, F.J.
1947.
Studies on the Susceptibility of Certain Cheese Cultures to the Action of Bacteriophage.
Journal of Dairy Science,
Vol. 30,
Issue. 7,
p.
507.
Hiscox, E. R.
and
Rowlands, A.
1947.
Section B. Bacteriology and mycology applied to dairying.
Journal of Dairy Research,
Vol. 15,
Issue. 1-2,
p.
170.
Wagenaar, R.O.
and
Prouty, C.C.
1948.
The Adaptability of Two Strains of Lactic Streptococci to Growth in the Presence of Homologous Bacteriophage.
Journal of Dairy Science,
Vol. 31,
Issue. 10,
p.
859.
Nichols, Agnes A.
and
Hoyle, Margery
1949.
387. Bacteriophage in typing lactic streptococci.
Journal of Dairy Research,
Vol. 16,
Issue. 2,
p.
167.
Horrall, B.E.
and
Elliker, P.R.
1950.
An Activity Test for Cheddar and Cottage Cheese Starters.
Journal of Dairy Science,
Vol. 33,
Issue. 5,
p.
245.
Collins, E.B.
1951.
Relation of Different Numbers of Bacteriophage and Bacteria to Population Changes and Acid Production.
Journal of Dairy Science,
Vol. 34,
Issue. 9,
p.
894.
Symons, Joyce M.
1951.
THE PROBLEM OF BACTERIOPHAGE IN THE MANUFACTURE OF CHEESE.
International Journal of Dairy Technology,
Vol. 4,
Issue. 4,
p.
251.
Collins, E.B.
1952.
Action of Bacteriophage on Mixed Strain Starter Cultures. II. Relation to Acid Production of the Proportion of Resistant Bacteria.
Journal of Dairy Science,
Vol. 35,
Issue. 5,
p.
381.
Collins, E.B.
1952.
Action of Bacteriophage on Mixed Strain Starter Cultures. I. Nature and Characteristics of the “Nascent Phenomenon”.
Journal of Dairy Science,
Vol. 35,
Issue. 5,
p.
371.
Whitehead, H. R.
1953.
BACTERIOPHAGE IN CHEESE MANUFACTURE.
Bacteriological Reviews,
Vol. 17,
Issue. 2,
p.
109.
Whitehead, H. R.
East, Anne
and
McIntosh, Lola
1953.
500. The so-called ‘nascent’ bacteriophage phenomenon.
Journal of Dairy Research,
Vol. 20,
Issue. 1,
p.
60.
Wilkowske, H. H.
Nelson, F. E.
and
Parmelee, C. E.
1954.
Serological Classification of Bacteriophages Active Against Lactic Streptococci.
Applied Microbiology,
Vol. 2,
Issue. 5,
p.
243.
Bennett, F.W.
and
Nelson, F.E.
1954.
Action of Aerosols of Certain Viricidal Agents on Lactic Streptococcus Bacteriophage.
Journal of Dairy Science,
Vol. 37,
Issue. 7,
p.
840.
Babel, F.J.
1955.
Slow Acid Production by Lactic Cultures: A Review.
Journal of Dairy Science,
Vol. 38,
Issue. 7,
p.
705.
LIGHTBODY, LORNA G.
and
MEANWELL, L. J.
1955.
THE GROWTH OF LACTIC ACID STREPTOCOCCI IN MIXED STARTER CULTURES.
Journal of Applied Bacteriology,
Vol. 18,
Issue. 1,
p.
53.