![](/img/cover-not-exists.png)
Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits
Luca Settanni, Giancarlo MoschettiVolume:
27
Year:
2010
Language:
english
Pages:
7
DOI:
10.1016/j.fm.2010.05.023
File:
PDF, 207 KB
english, 2010