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Effect of residues of five disinfectants in milk on acid production by strains of lactic starters used for Cheddar cheesemaking and on organoleptic properties of the cheese
Dunsmore, David G., Makin, Debbie, Arkins, RichardVolume:
52
Language:
english
Journal:
Journal of Dairy Research
DOI:
10.1017/s002202990002416x
Date:
May, 1985
File:
PDF, 687 KB
english, 1985