Dynamic changes of microbiota and texture properties during the ripening of traditionally prepared cheese of China
Author:
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/s00203-020-01921-z.pdf
Reference43 articles.
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4. Beresford T, Williams A (2004) The microbiology of cheese ripening. Cheese: chemistry, physics and microbiology, 3rd edn. Elsevier Academic Press, London, pp 287–317
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