Cogan, T M <br/><br/>
Optimum growth parameters of lactic streptococci used for the production of concentrated cheese starter cultures.  [electronic resource] 

 -  The Journal of applied bacteriology  Jun 1971 
 - 403-9 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8847 
<br/><br/><label>Standard No.: </label>10.1111/j.1365-2672.1971.tb02299.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Air<br/>Bacteriological Techniques<br/>Carbon Dioxide<br/>Cheese<br/>Colorimetry<br/>Culture Media<br/>Food Microbiology<br/>Hydrogen-Ion Concentration<br/>Species Specificity<br/>Streptococcus--growth & development<br/>Temperature