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The Journal of Dairy Research|February 1, 1992
Detection of propionic acid bacteria in cheeseF D Drinan, T M CoganApplied Microbiology|May 1, 1972
Susceptibility of cheese and yoghurt starter bacteria to antibioticsT M CoganThe Journal of Dairy Research|February 1, 1975
Citrate utilization in milk by Leuconostoc cremoris and Streptococcus diacetilactisT M CoganApplied Microbiology|November 1, 1973
Diacetyl, acetoin, and acetaldehyde production by mixed-species lactic starter culturesB Walsh, T M CoganLetters in Applied Microbiology|September 28, 1999
Heat resistance of Lactobacillus spp. isolated from Cheddar cheeseK N Jordan, T M CoganApplied and Environmental Microbiology|June 1, 1984
Use of gas-liquid chromatography to determine the end products of growth of lactic Acid bacteriaP J Thornhill, T M CoganApplied and Environmental Microbiology|January 1, 1981
Effects of pH and Sugar on Acetoin Production from Citrate by Leuconostoc lactisT M Cogan, M O'dowd, D MellerickThe Journal of Dairy Research|March 16, 2000
Inability of dairy propionibacteria to grow in milk from low inoculaP Piveteau, S Condon, T M CoganLetters in Applied Microbiology|April 8, 2006
Survival of surface ripening cultures during storage and monitoring their development on cheeseJ Mounier, G F Fitzgerald, T M CoganApplied and Environmental Microbiology|April 1, 1976
Citric acid metabolism in hetero- and homofermentative lactic acid bacteriaD F Drinan, S Robin, T M CoganPageof 3