Effect of rate of cooling and ripening temperatures on non-starter lactic acid bacteria in cheese

被引：1
作者：
Khan, D. I. [1 ]
Anand, S. [1 ]
机构：
[1] South Dakota State Univ, Midwest Dairy Foods Res Ctr, Brookings, SD 57007 USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2016年 / 94卷
关键词：
cheese; ripening; NSLAB; heterofermenters;
D O I：
10.2527/jam2016-0550
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
0550
引用
收藏
页码：262 / 263
页数：2
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