An edition of Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese (1993)

Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese

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Development of an internal pH-controlled, pha ...
William E. Whitehead, William ...
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Last edited by Open Library Bot
December 3, 2010 | History
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An edition of Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese (1993)

Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese

by

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Publish Date
Language
English
Pages
145

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Subjects

Bacterial starter cultures, Cheese, Lactic acid bacteria, Microbiology, Thermophilic bacteria
Edition Availability
Cover of: Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese
Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese
1993
in English

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Book Details

Edition Notes

Typescript (photocopy)

Thesis (Ph.D.)--Oregon State University, 1994.

Includes bibliographical references (leaves 109-119)

The Physical Object

Pagination
145 leaves, bound. :
Number of pages
145

ID Numbers

Open Library
OL15200818M

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Download catalog record: RDF / JSON
December 3, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 10, 2009 Created by WorkBot add works page