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Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese

✍ Scribed by P. Deetae; J. Mounier; P. Bonnarme; H.E. Spinnler; F. Irlinger; S. Helinck

Book ID: 108840531
Publisher: John Wiley and Sons
Year: 2009
Tongue: English
Weight: 503 KB
Volume: 107
Category: Article
ISSN: 1364-5072
DOI: 10.1111/j.1365-2672.2009.04315.x

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