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Cited article:
B. CZARNOCKA-ROCZNIAKOWA , J. JAWORSKI , D. KORNACKA
Lait, 52 513-514 (1972) 193-202
This article has been cited by the following article(s):
6 articles
Split defect and secondary fermentation in Swiss-type cheeses – A review
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Production of Propionibacterium freudenreichii subsp. shermanii in whey-based media
Vincent Marcoux, Yvan Beaulieu, Claude P. Champagne and Jacques Goulet Journal of Fermentation and Bioengineering 74 (2) 95 (1992) https://doi.org/10.1016/0922-338X(92)80008-7
Whey fermentation by immobilized cells of Propionibacterium shermanii
C.P. CHAMPAGNE, C. BAILLARGEON‐CÔTÉ and J. GOULET Journal of Applied Bacteriology 66 (3) 175 (1989) https://doi.org/10.1111/j.1365-2672.1989.tb02467.x
Fermentation du lactosérum par cellules immobilisées de Lactobacillus helveticus
C.P. Champagne, C. Baillargeon-Côté and J. Goulet Canadian Institute of Food Science and Technology Journal 21 (4) 403 (1988) https://doi.org/10.1016/S0315-5463(88)70976-1
Cross-Feeding of Lactate Between
Streptococcus lactis
and
Bacteroides
sp. Isolated from Termite Hindguts
J. E. Schultz and John A. Breznak Applied and Environmental Microbiology 37 (6) 1206 (1979) https://doi.org/10.1128/aem.37.6.1206-1210.1979
Water-soluble vitamins in milk and milk products
Margaret E. Gregory Journal of Dairy Research 42 (1) 197 (1975) https://doi.org/10.1017/S0022029900015223