Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria

Author: Kerjean J.-R.   Condon S.   Lodi R.   Kalantzopoulos G.   Chamba J.-F.   Suomalainen T.   Cogan T.   Moreau D.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.33, Iss.3, 2000-04, pp. : 281-287

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content