Changes in Numbers and Kinds of Lactic Acid Bacteria During Ripening of Kefalotyri Cheese
- 31 December 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (1) , 111-113
- https://doi.org/10.1111/j.1365-2621.1990.tb06029.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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