Title

Effect of rate of cooling and ripening temperatures on non-starter lactic acid bacteria in cheese

Divisions

Research

Document Type

Abstract

Publication Date

2016

Journal

Journal of Dairy Science

Volume

99

Issue

E-Suppl. 1

Pages

257

Language

en

Keywords

cheese, ripening, NSLAB, heterofermenters

This document is currently not available here.

Share

COinS