Influence of raw milk microflora on the characteristics of Swiss-type cheeses. / Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli
Open Access
- 1 January 1996
- journal article
- Published by EDP Sciences in Le Lait
- Vol. 76 (4) , 371-387
- https://doi.org/10.1051/lait:1996428
Abstract
Le Lait, Dairy Science and Technology, An International Dairy Science Journal with a Worldwide Distribution and ReadershipKeywords
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