9 results
Ten new insights in climate science 2020 – a horizon scan
-
- Journal:
- Global Sustainability / Volume 4 / 2021
- Published online by Cambridge University Press:
- 27 January 2021, e5
-
- Article
-
- You have access
- Open access
- HTML
- Export citation
237. Lactic acid bacteria in relation to cheese flavour. II. Observations on the inoculation of the milk employed in cheese manufacture with lactobacilli
-
- Journal:
- Journal of Dairy Research / Volume 10 / Issue 3 / September 1939
- Published online by Cambridge University Press:
- 01 June 2009, pp. 449-454
- Print publication:
- September 1939
-
- Article
- Export citation
236. The bacterial flora of New Zealand Cheddar cheese
-
- Journal:
- Journal of Dairy Research / Volume 10 / Issue 3 / September 1939
- Published online by Cambridge University Press:
- 01 June 2009, pp. 426-448
- Print publication:
- September 1939
-
- Article
- Export citation
230. The relation of certain lactic acid bacteria to open texture in Cheddar cheese
-
- Journal:
- Journal of Dairy Research / Volume 10 / Issue 2 / May 1939
- Published online by Cambridge University Press:
- 01 June 2009, pp. 326-335
- Print publication:
- May 1939
-
- Article
- Export citation
160. Lactic bacteria in relation to cheese flavour. I
-
- Journal:
- Journal of Dairy Research / Volume 8 / Issue 2 / June 1937
- Published online by Cambridge University Press:
- 01 June 2009, pp. 224-237
- Print publication:
- June 1937
-
- Article
- Export citation
144. Observations on the Ripening of Cheeses made from Raw and Pasteurized Milk
-
- Journal:
- Journal of Dairy Research / Volume 7 / Issue 3 / September 1936
- Published online by Cambridge University Press:
- 01 June 2009, pp. 271-283
- Print publication:
- September 1936
-
- Article
- Export citation
122. The Function of Pepsin and Rennet in the Ripening of Cheddar Cheese
-
- Journal:
- Journal of Dairy Research / Volume 6 / Issue 3 / September 1935
- Published online by Cambridge University Press:
- 01 June 2009, pp. 407-421
- Print publication:
- September 1935
-
- Article
- Export citation
106. The Role of Rennet in the Ripening of Cheddar Cheese
-
- Journal:
- Journal of Dairy Research / Volume 6 / Issue 2 / May 1935
- Published online by Cambridge University Press:
- 01 June 2009, pp. 204-217
- Print publication:
- May 1935
-
- Article
- Export citation
84. The Influence of Lactic Streptococci on the Ripening of Cheddar Cheese
-
- Journal:
- Journal of Dairy Research / Volume 5 / Issue 3 / September 1934
- Published online by Cambridge University Press:
- 01 June 2009, pp. 208-222
- Print publication:
- September 1934
-
- Article
- Export citation