DEVELOPMENT OF THERMOPHILIC LACTIC-ACID BACTERIA OF HARD CHEESES DURING PRESSING

被引：0

|

作者：

ACCOLAS, JP

VEAUX, M

VASSAL, L

MOCQUOT, G

机构：

来源：

LAIT | 1978年 / 58卷 / 573-期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：118 / 132

页数：15

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