Work

The manufacturing method for cheese and the sensitivity to butyric acid fermentation.

Year: 1990

Type: article

Source: Bulletin. International Dairy Federation

Author: J. Stadhouders

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W624237552

FWCI:

Cites:

Cited by: 12

Related to: 10