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Filtering by: Creator Hannesson%2C Gudlaugur Degree Name Master of Science (M.S.)

Factors related to growth stimulation and inhibition of lactic streptococci

Creator:

Hannesson, Gudlaugur

Resource Type:

Masters Thesis
The effect of reducing microorganisms on the rate of color development in cured meat

Creator:

Kalle, Gurudutt Pandurang

Abstract:

The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors. Yeasts, bacilli, and streptococci were found to be predominately present in a cover...

Resource Type:

Masters Thesis

Full Text:

Apar Medium used by Hannesson (35). This medium was,found to be suitable for the lactics and also
Destruction of lactic acid streptococcus bacteriophage by various bactericidal agents

Creator:

Watkins, Sprague Hammond

Resource Type:

Masters Thesis
Preservation of mixed strain lactic acid starter cultures by freezing

Creator:

Parrish, Gordon Lee

Resource Type:

Masters Thesis
The germicidal properties of trichlorocyanuric acid

Creator:

Fortney, Kenneth Frederick

Resource Type:

Masters Thesis