Characterisation of the microflora during ripening of a...

International Dairy Journal 2016 / 03 Vol. 54

Characterisation of the microflora during ripening of a Norwegian semi-hard cheese with adjunct culture of propionic acid bacteria

Østlie, Hilde Marit, Kraggerud, Hilde, Longva, Anne Britt, Abrahamsen, Roger K.
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Volume:
54
Language:
english
Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2015.10.005
Date:
March, 2016
File:
PDF, 1.05 MB
english, 2016
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