Microbial Aspects Related to Thermoduric Bacteria During Cheese Manufacturing and Ripening.

Authors

K. Bhanduriya

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