The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference30 articles.
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3. Parameters affecting release of cell surface components and lysis of Lactococcus lactis subsp. cremoris;Coolbear;International Dairy Journal,1992
4. The diversity of potential cheese ripening characteristics of lactic acid starter bacteria;Coolbear;International Dairy Journal,1994
5. The diversity of potential cheese ripening characteristics of lactic acid starter bacteria;Crow;International Dairy Journal,1994
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