Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses

✍ Scribed by Koenraad Van Hoorde; Marc Heyndrickx; Peter Vandamme; Geert Huys

• Book ID: 113625536
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 622 KB
• Volume: 27
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1016/j.fm.2009.12.001