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Ripening of Emmental Cheese Wrapped in Foil with and without Addition ofLactobacillus caseisubsp.casei. I. Microbial, Chemical, Rheological and Sensorial Investigations

✍ Scribed by H.P Bachmann; U Bütikofer; R Badertscher; M Dalla Torre; P Lavanchy; U Bühler-Moor; B Nick; J Jimeno; R Warmke; W Grosch; R Sieber; J.O Bosset

Book ID: 115610157
Publisher: Elsevier Science
Year: 1997
Tongue: English
Weight: 158 KB
Volume: 30
Category: Article
ISSN: 1096-1127
DOI: 10.1006/fstl.1996.0199

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