Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions-Reference-Cited by-同舟云学术

Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions

Published:2009-11 Issue:11 Volume:19 Page:669-674
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Champagne C.P.,Gagnon D.,St-Gelais D.,Vuillemard J.C.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference29 articles.

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5. Associative growth of Lactococcus lactis and Leuconostoc mesenteroides strains in milk;Bellengier;Journal of Dairy Science,1997

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