The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening

被引：49
作者：
Banks, JM [1 ]
Williams, AG [1 ]
机构：
[1] Hannah Res Inst, Ayr KA6 5HL, Scotland
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2004年 / 57卷 / 2-3期
关键词：
D O I：
10.1111/j.1471-0307.2004.00150.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：145 / 152
页数：8
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