Non-starter lactic acid bacteria (NSLAB) and cheese quality
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Publisher
Elsevier
Link
http://woodhead.metapress.com/index/W3226X44477145LQ.pdf
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5. Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers;Berthier;Int. Dairy J,2001
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3. Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese;Le Lait;2006-11
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