Extension in the supply period of saint maure cheese by use of frozen curd von Yamasaki, H.R. (Nihon Univ., Tokyo (Japan)), Taniguchi, T, Masuda, T, Morichi, T

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Chemical and microbiological changes in the ripening of Sainte-Maure type cheese made from pasteurized goat's milk von Masuda, T. (Nihon Univ., Tokyo (Japan)), Taniguchi, T, Yamasaki, H.R, Morichi, T

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Changes in chemical components during the ripening of camembert type cheese made from pasteurized goat's milk von Masuda, T. (Nihon Univ., Tokyo (Japan)), Taniguchi, T, Yamasaki, H.R, Morichi, T

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Studies on the milk component(s) participating in uneven distribution of Lactococcus lactis subsp. cremoris in milk von Masuda, T. (Nihon Univ., Tokyo (Japan)), Yamasaki, H.R, Suzuki, K, Morichi, T

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Usefulness of nutrient agar supplemented with NaCl in detection of heat-injured Escherichia coli von Yamasaki, H.R. (Nihon Univ., Tokyo (Japan)), Tanaka, S, Miyahara, M, Masuda, T, Morichi, T

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Increase in thermotolerance and induction of sublethal injury in Escherichia coli cells by moderate heat treatment von Yamasaki, H.R. (Nihon Univ., Tokyo (Japan)), Tanaka, S, Miyahara, M, Masuda, T, Morichi, T

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