The role of autolysis of lactic acid bacteria in the ripening of cheese
- 1 January 1995
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 5 (8) , 855-875
- https://doi.org/10.1016/0958-6946(95)00036-4
Abstract
No abstract availableThis publication has 52 references indexed in Scilit:
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