Effect of lactic starter cultures on the organic acid composition of milk and cheese during ripening-analysis by HPLC
- 1 May 1996
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 80 (5) , 570-276
- https://doi.org/10.1111/j.1365-2672.1996.tb03259.x
Abstract
No abstract availableKeywords
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