Factors which may influence the determination of autolysis of starter bacteria during cheddar cheese ripening

✍ Scribed by Wilkinson, Martin G.; Guinee, Timothy P.; Fox, Patrick F.

• Book ID: 120282022
• Publisher: Elsevier Science
• Year: 1994
• Tongue: English
• Weight: 959 KB
• Volume: 4
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/0958-6946(94)90065-5