Effects of mixed starter composition on nisin Z production by Lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese
- 28 August 2000
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 59 (3) , 141-156
- https://doi.org/10.1016/s0168-1605(00)00295-6
Abstract
No abstract availableKeywords
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