EFFECT OF NON-SALTING OF CHEDDAR CHEESE MADE WITH INDUCED STARTER FAILURE ON GROWTH OF CLOSTRIDIA AND KEEPING QUALITY OF PROCESSED CHEESE

被引：4
作者：
IBRAHIM, GF
机构：
来源：
JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 04期
关键词：
D O I：
10.4315/0362-028X-45.4.356
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
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页码：356 / +
页数：1
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