Improving the quality of European hard-cheeses by...

Food Research International 2000 Vol. 33; Iss. 3-4

Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria

Jean-René Kerjean, Seamus Condon, Roberta Lodi, George Kalantzopoulos, Jean-François Chamba, Tarja Suomalainen, Tim Cogan, Daniel Moreau
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Volume:
33
Year:
2000
Language:
english
DOI:
10.1016/s0963-9969(00)00048-x
File:
PDF, 128 KB
english, 2000
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