Variability of the species and strain phenotype composition of the non-starter lactic acid bacterial population of cheddar cheese manufactured in a commercial creamery

Author： Williams A.G.   Choi S.-C.   Banks J.M.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.35, Iss.5, 2002-01, pp. : 483-493

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