Author:
Naylor Jill,Sharpe M. Elisabeth
Abstract
Lactobacilli occur in large numbers in cheese (1,2,3,4) and may be responsible for or influence the formation of flavour. It is therefore desirable to find the source of the lactobacilli and the route by which they enter the cheese, so that the cheese flora may be controlled
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
36 articles.
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