Author:
Bhowmik Tarun,Marth Elmer H.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference87 articles.
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3. Effect of micrococci on the development of flavor when added to Cheddar cheese made from pasteurized milk;Alford;J. Dairy Sci.,1950
4. Proteolysis and flavour development in Cheddar cheese;Aston;Aust. J. Dairy Technol.,1983
5. A classification of micrococci and staphylococci based on physiological and biochemical tests;Baird-Parker;J. Gen. Microbiol.,1963
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