Microbial Aspects Related to Thermoduric Bacteria During Cheese Manufacturing and Ripening.
Document Type
Abstract
Publication Date
2015
Journal
Journal of Dairy Science
Volume
Suppl. 2
Issue
98
Language
en
Recommended Citation
Bhanduriya, K., "Microbial Aspects Related to Thermoduric Bacteria During Cheese Manufacturing and Ripening." (2015). Dairy Science Publication Database. 1469.
https://openprairie.sdstate.edu/dairy_pubdb/1469
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