The Ripening of Gouda Cheese Made Under Strictly Aseptic Conditions. Ii. the Comparison of the Activity of Different Starters and the Influence of Certain Lactobacillus Strains.
Year: 1977
Type: other
Author: G.A. Kleter
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2138014538