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The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening
Author(s) -
Banks Jean M,
Williams A G
Publication year - 2004
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2004.00150.x
Subject(s) - ripening , lactic acid , food science , cheese ripening , chemistry , bacteria , biology , genetics