Work

The influence of pH and concentration of lactic acid and NaCl on the growth of Clostridium tyrobutyricum in whey and cheese. 2. Experiments in cheese

Year: 1982

Type: other

Source: Socio-Environmental Systems Modeling

Authors: G.A. Kleter, W.L. Lammers, E. A. Vos

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2150730455

Cites:

Cited by: 17

Related to: 10