Ripening of Emmental Cheese Wrapped in Foil with and without Addition of Lactobacillus casei subsp. casei . I. Microbial, Chemical, Rheological and Sensorial Investigations

Author： Bachmann H.P.   Butikofer U.   Badertscher R.   Dalla Torre M.   Lavanchy P.   Buhler-Moor U.   Nick B.   Jimeno J.   Warmke R.   Grosch W.   Sieber R.   Bosset J.O.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.30, Iss.4, 1997-06, pp. : 417-428

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