Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses

✍ Scribed by Jeremiah J. Sheehan; Martin G. Wilkinson; Paul L.H. McSweeney

• Book ID: 116540286
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 634 KB
• Volume: 18
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2007.11.024