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The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis

1971 doctoral thesis by Francis Gabriel Martley at Massey University
Place doctoral_thesis Q112839050
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The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis

Summary

The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis is a doctoral thesis[1].

Key Facts

  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis authored F G Martley[2].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's instance of is recorded as doctoral thesis[3].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's publisher is recorded as Massey Research Online[4].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's language of work or name is recorded as English[5].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's country of origin is recorded as New Zealand[6].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's publication date is recorded as +1971-00-00T00:00:00Z[7].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's main subject is recorded as microbiology[8].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's main subject is recorded as Streptococcus[9].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's main subject is recorded as cheese[10].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's Handle ID is recorded as 10179/3839[11].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's title is recorded as The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis[12].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's copyright holder is recorded as F G Martley[13].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's thesis submitted to is recorded as Massey University[14].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's on focus list of Wikimedia project is recorded as NZThesisProject[15].
  • The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's copyright status is recorded as copyrighted[16].

Body

Designation and Status

The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis's instance of is recorded as doctoral thesis[3].

References

Programmatic citations — every numbered marker resolves to a verifiable graph row below.

Direct Wikidata claims

  1. [3] ↑ . wikidata.org.
  2. [2] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  3. [4] ↑ . wikidata.org.
  4. [5] ↑ . wikidata.org.
  5. [6] ↑ . wikidata.org.
  6. [7] ↑ . wikidata.org.
  7. [8] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  8. [9] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  9. [10] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  10. [11] ↑ . wikidata.org.
  11. [12] ↑ . wikidata.org.
  12. [13] ↑ . wikidata.org.
  13. [14] ↑ . wikidata.org.
  14. [15] ↑ . wikidata.org.
  15. [16] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.

APA 4ort.xyz Knowledge Graph. (2026). The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis. Retrieved May 3, 2026, from https://4ort.xyz/entity/the-influence-of-starter-streptococci-and-other-microorganisms-of-cheddar-cheese-flavour-with-special-reference-to-proteolysis
MLA “The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis.” 4ort.xyz Knowledge Graph, 4ort.xyz, 3 May. 2026, https://4ort.xyz/entity/the-influence-of-starter-streptococci-and-other-microorganisms-of-cheddar-cheese-flavour-with-special-reference-to-proteolysis.
BibTeX @misc{4ortxyz_the-influence-of-starter-streptococci-and-other-microorganisms-of-cheddar-cheese-flavour-with-special-reference-to-proteolysis_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{The influence of starter streptococci and other microorganisms of cheddar cheese flavour with special reference to proteolysis}}, year = {2026}, url = {https://4ort.xyz/entity/the-influence-of-starter-streptococci-and-other-microorganisms-of-cheddar-cheese-flavour-with-special-reference-to-proteolysis}, note = {Accessed: 2026-05-03}}
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