Methods used to study non-starter microorganisms in cheese: a review
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2000.tb02672.x/fullpdf
Reference58 articles.
1. Lactobacilli — Their Enzymes and Role in Ripening and Spoilage of Cheese: A Review
2. Nonstarter Lactobacilli in Cheddar Cheese: A Review
3. Interactions between non-starter microorganisms during cheese manufacture and repening
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