Influence of lactic starter inoculation, curd heating and ripening temperature on Staphylococcus aureus behaviour in Manchego cheese
- 1 May 1988
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 6 (3) , 249-257
- https://doi.org/10.1016/0168-1605(88)90017-7
Abstract
No abstract availableKeywords
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