Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese
G. O. Adegoke, E. N. Nse, A. O. AkanniVolume:
36
Year:
1992
Language:
english
Pages:
6
DOI:
10.1002/food.19920360307
File:
PDF, 335 KB
english, 1992