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Pepper, SJ and Hillier, A and Britz, ML, “Stress responses in bacteria, particularly lactic acid bacteria used as cheese starter bacteria and probiotic adjuncts”, Cheeseworks, Australian Cheese Technology Program, Food Science Australia, Werribee, 4, pp. 1-3. (2000) [Magazine Article]
Data TypeValue
Type of ResearchApplied Research
Research DivisionBiological Sciences
Research GroupMicrobiology
Research FieldBacteriology
Research Objective DivisionManufacturing
Research Objective GroupDairy products
Research Objective FieldCheese
Visit Item on eCitehttp://ecite.utas.edu.au/74754