Work

The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese

Year: 2007

Type: book-chapter

Source: CRC Press eBooks

DOI: 10.1201/9781439824597.ch6

Authors: C Rizzello, R Di Cagno, M Gobbetti, M De Angelis

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4235596540

FWCI:

Cites:

Cited by: 1

Related to: 10