Ripening of characteristic cheese varieties with mesophilic DL-starter: with focus on microflora and texture of cheese with Propionibacterium
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Originalsprog | Engelsk |
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Forlag | Department of Food Science, University of Copenhagen |
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ISBN (Trykt) | 978-87-993087-3-6 |
Status | Udgivet - 2010 |
ID: 20247481