Effect of rate of cooling and ripening temperatures on non-starter lactic acid bacteria in cheese
Document Type
Presentation
Publication Date
2018
Location
South Dakota State University, Brookings, SD, United States
Recommended Citation
Khan, D. and Anand, S. K., "Effect of rate of cooling and ripening temperatures on non-starter lactic acid bacteria in cheese" (2018). Dairy Science Publication Database. 2040.
https://openprairie.sdstate.edu/dairy_pubdb/2040
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