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Food Microbiology

Volumn 17, Issue 3, 2000, Pages 277-291

The physicochemical surface characteristics of Lactobacillus casei

(2) Kiely, L Joseph a Olson, Norman F a

a UNIVERSITY OF WISCONSIN MADISON (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL CELL; BACTERIUM ADHERENCE; CHEESE; HEXADECANE; HYDROPHOBICITY; OCTYL SEPHAROSE; PHYSICAL CHEMISTRY; SEPHAROSE; SURFACE PROPERTY; X RAY PHOTOELECTRON SPECTROSCOPY;

LACTOBACILLUS CASEI; MYCOBACTERIUM SMEGMATIS;

EID: 0033817615 PISSN: 07400020 EISSN: None Source Type: Journal
DOI: 10.1006/fmic.1999.0311 Document Type: Article

Times cited : (65)

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