The lactic acid microflora of natural whey starters used in Argentina for hard cheese production

✍ Scribed by J.A. Reinheimer; A. Quiberoni; P. Tailliez; A.G. Binetti; V.B. Suárez

• Book ID: 116165620
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 712 KB
• Volume: 6
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/0958-6946(96)00014-3