Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk

✍ Scribed by Shakeel-Ur. Rehman; J.M. Banks; P.L.H. McSweeney; P.F. Fox

• Book ID: 117652735
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 391 KB
• Volume: 10
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(00)00022-4