Literature DB >> 16744973

Cheese-ripening studies: The nitrogen requirement of the lactic acid bacteria.

W Sadler1, B A Eagles, G Pendray.   

Abstract

Entities:  

Year:  1932        PMID： 16744973      PMCID： PMC1261066          DOI： 10.1042/bj0261532

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


× No keyword cloud information.
  1 in total

1.  Cheese ripening studies: The nitrogen requirements of the lactic acid bacteria: the effect on the sugar-fermenting abilities of enriching peptic caseinogen digest broth with yeast extract.

Authors:  W Sadler; B A Eagles
Journal:  Biochem J       Date:  1933       Impact factor: 3.857
  1 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.