Patterns of non-starter microflora during ripening of selected South African Cheddar cheeses manufactured by the open-vat procedure

Author: Lues J.F.R.   Smit E.J.   van Zyl J.M.  

Publisher: Elsevier

ISSN: 0740-0020

Source: Food Microbiology, Vol.16, Iss.6, 1999-12, pp. : 645-651

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Abstract