Du rôle des bactéries dans le lait destiné à la fabrication du fromage de gruyère ou d'Emmental
Lait, 18 175 (1938) 449-455
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543. Methods for the growth and enumeration of anaerobic spore-formers from cheese, with observations on the effect of nisin
A. Hirsch and Elisabeth GrinstedJournal of Dairy Research 21 (1) 101 (1954)
https://doi.org/10.1017/S0022029900007196
476. Observations on the influence of inhibitory substances produced by the lactobacilli of Gruyère cheese on the development of anaerobic spore-formers
A. Hirsch, Mary McClintock and G. MocquotJournal of Dairy Research 19 (2) 179 (1952)
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Referate
Griebel, J. Großfeld, Schwaibold, et al.Zeitschrift für Untersuchung der Lebensmittel 77 (5) 493 (1939)
https://doi.org/10.1007/BF01662930