Decayed Lactic Bacteria – A Possible Source of Crystallization Nuclei in Cheese
Open Access
- 1 February 1980
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 63 (2) , 301-304
- https://doi.org/10.3168/jds.s0022-0302(80)82930-4
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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