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A 30 Kd cell wall protein produced by plasmid DNA which encodes inhibition of phage adsorption in Lactococcus lactis subsp. lactis P25
A 30 Kd cell wall protein produced by plasmid DNA which encodes inhibition of phage adsorption in Lactococcus lactis subsp. lactis P25
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A 30 Kd cell wall protein produced by plasmid DNA which encodes inhibition of phage adsorption in Lactococcus lactis subsp. lactis P25

Akcelik, M. (University of Ankara, Ankara (Turkey). Department of Food Science and Technology) ; Tunail, N

Milchwissenschaft, 1992, Vol.47 (4), p.215-217

MUNICH 70: VOLKSWIRTSCHAFTLICHER VERLAG

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2
Accelerated ripening of Gouda cheese. 1. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development
Accelerated ripening of Gouda cheese. 1. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development
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Accelerated ripening of Gouda cheese. 1. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development

BARTELS, H. J ; JOHNSON, M. E ; OLSON, N. F

Milchwissenschaft, 1987-02, Vol.42 (2), p.83-88

Kempten: AVA

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3
Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development
Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development
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Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development

BARTELS, H. J ; JOHNSON, M. E ; OLSON, N. F

Milchwissenschaft, 1987-01, Vol.42 (3), p.139-144

Kempten: AVA

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4
Accelerated ripening of Gouda cheese: Direct inoculation of a lactose negative mutant of Lactococcus lactis subsp. cremoris into cheese milk
Accelerated ripening of Gouda cheese: Direct inoculation of a lactose negative mutant of Lactococcus lactis subsp. cremoris into cheese milk
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Accelerated ripening of Gouda cheese: Direct inoculation of a lactose negative mutant of Lactococcus lactis subsp. cremoris into cheese milk

Nakajima, H ; Toyoda, S ; Kitamura, K. (Snow Brand Milk Products Co. Ltd. Kawagoe, Saitama (Japan). Technical Research Institute) ; Ahiko, K

Milchwissenschaft, 1991, Vol.46 (1), p.8-10

Kempten: AVA

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5
Accelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development
Accelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development
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Accelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development

Bartels, H.J. (Univ. of Wisconsin-Madison, Madison, Wisconsin (USA). Dept. of Food Science and the Walter V. Price Cheese Research Inst.) ; Johnson, M.E ; Olson, N.F

Milchwissenschaft, 1987, Vol.42 (2), p.83-88

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6
Accelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development. [English
Accelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development. [English
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Accelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development. [English

Bartels H.J ; Johnson M.E ; Olson N.F

Milchwissenschaft, 1987, Vol.42

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7
Accelerated ripening of Gouda cheese made from ultrafiltered milk using a liposome entrapped enzyme and freeze shocked lactobacilli
Accelerated ripening of Gouda cheese made from ultrafiltered milk using a liposome entrapped enzyme and freeze shocked lactobacilli
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Accelerated ripening of Gouda cheese made from ultrafiltered milk using a liposome entrapped enzyme and freeze shocked lactobacilli

SPANGLER, P. L ; EL SODA, M ; JOHNSON, M. E ; OLSON, N. F ; AMUNDSON, C. H ; HILL, C. G. JR

Milchwissenschaft, 1989, Vol.44 (4), p.199-203

Kempten: AVA

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8
Accelerated ripening of Gouda cheese made from ultrafiltered milk using a liposome entrapped enzyme and freeze shocked lactobacilli. [English
Accelerated ripening of Gouda cheese made from ultrafiltered milk using a liposome entrapped enzyme and freeze shocked lactobacilli. [English
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Accelerated ripening of Gouda cheese made from ultrafiltered milk using a liposome entrapped enzyme and freeze shocked lactobacilli. [English

Spangler P.L ; El Soda M ; Johnson M.E ; Olson N.F ; Amundson C.H ; Hill C.G

Milchwissenschaft, 1989, Vol.44

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9
Acceleration of low-fat cheese ripening using lyophilized extracts or freeze shocked cells of some cheese related microorganisms
Acceleration of low-fat cheese ripening using lyophilized extracts or freeze shocked cells of some cheese related microorganisms
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Acceleration of low-fat cheese ripening using lyophilized extracts or freeze shocked cells of some cheese related microorganisms

El-Soda, M ; Chen, C ; Riesterer, B. (University of Wisconsin-Madison, Madison (USA). Center for Dairy Research) ; Olson, N

Milchwissenschaft, 1991, Vol.46 (6), p.358-360

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10
Acceleration of low-fat cheese ripening using lyphilized extracts of freeze shocked cells of some cheese related microorganisms
Acceleration of low-fat cheese ripening using lyphilized extracts of freeze shocked cells of some cheese related microorganisms
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Acceleration of low-fat cheese ripening using lyphilized extracts of freeze shocked cells of some cheese related microorganisms

EL-SODA, M ; CHEN, C ; RIESTERER, B ; OLSON, N

Milchwissenschaft, 1991, Vol.46 (6), p.358-360

Kempten: AVA

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