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The microbiology of pickled cheese during manufacture and maturation

Published online by Cambridge University Press:  01 June 2009

Y. Yanai ,
B. Rosen ,
A. Pinsky  and
D. Sklan
Y. Yanai
Affiliation:
Department of Life Sciences, Bar-Ilan University, Ramat-Gan, Israel
B. Rosen
Affiliation:
Department of Life Sciences, Bar-Ilan University, Ramat-Gan, Israel
A. Pinsky
Affiliation:
Department of Life Sciences, Bar-Ilan University, Ramat-Gan, Israel
D. Sklan
Affiliation:
Faculty of Agriculture, Hebrew University, Rehovot, Israel
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Abstract

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Type
Short Communications
Information
Journal of Dairy Research , Volume 44 , Issue 1 , February 1977 , pp. 149 - 153
Copyright
Copyright © Proprietors of Journal of Dairy Research 1977

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References

REFERENCES

Abo-Elnaga, I. G. (1972). Zeitschrift für Lebensmittel-Untersuchung und -Forschung 149, 18.CrossRefGoogle Scholar
Anonymous (1967). Standard Methods for the Examination of Dairy Products. 12th edn, N.Y.American Public Health Association, Inc.Google Scholar
Mansour, A. & Alais, C. (1973). Lait 53, 137.CrossRefGoogle Scholar
Naguib, K. (1972). Australian Journal of Dairy Technology 27, 56.Google Scholar
Potashnik, L., Sklan, D., Rosen, B. & Gordin, S. (1972). Journal of Milk and Food Technology 35, 651.CrossRefGoogle Scholar
Rogosa, M., Mitchell, J. A. & Wiseman, R. F. (1951). Journal of Bacteriology 62, 132.CrossRefGoogle Scholar
Slanetz, L. W. & Bartley, C. H. (1957). Journal of Bacteriology 74, 591.CrossRefGoogle Scholar