Microbiology of brines used to mature feta cheese
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2000.tb02671.x/fullpdf
Reference52 articles.
1. Traditional Feta cheese
2. Etude du salage et de l'affinage du fromage en saumure. III. - Aspect bacteriologique
3. Changes in Numbers and Kinds of Lactic Acid Bacteria in Feta and Teleme, Two Greek Cheeses from Ewes’ Milk
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