The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)-Reference-Cited by-同舟云学术

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The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

Published:2000-03 Issue:3 Volume:88 Page:421-429
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Olarte C.,Sanz S.,Gonzalez-Fandos E.,Torre P.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2000.00980.x/fullpdf

Reference37 articles.

1. Anonymous.a a, 1964 Determination of the protein content of the processed cheese products. FIL-IDF 25. Brussels: FIL-IDF.

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