Reggianito Argentino cheese: influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes

✍ Scribed by Mario César Candioti; Erica Hynes; Andrea Quiberoni; Susana Beatriz Palma; Nora Sabbag; Carlos Antonio Zalazar

• Book ID: 117653040
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 234 KB
• Volume: 12
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(02)00115-2