Surface ripened cheeses: the effects of Debaryomyces hansenii, NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens

✍ Scribed by Wafa Masoud; Mogens Jakobsen

• Book ID: 117653061
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 144 KB
• Volume: 13
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(02)00147-4