Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese

Research output: Contribution to journalJournal article

Original languageEnglish
JournalInternational Dairy Journal
Volume57
Pages (from-to)72-79
Number of pages8
ISSN0958-6946
DOIs
Publication statusPublished - 2016

ID: 164301172