Assessment of the rind microbial diversity in a farmhouse-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods
C. Feurer, F. Irlinger, H.E. Spinnler, P. Glaser, T. VallaeysVolume:
97
Year:
2004
Language:
english
Pages:
11
DOI:
10.1111/j.1365-2672.2004.02333.x
File:
PDF, 146 KB
english, 2004