Open AccessROLE OF LACTIC ACID COCCI AND PROPIONIC ACID RODS IN SWISS-DUTCH TYPE CHEESE RIPENING PROCESS
Author(s) -
Marta MikšKrajnik
Publication year - 2012
Publication title -
zywnosc nauka technologia jakosc/food science technology quality
Language(s) - English
Resource type - Journals
ISSN - 1425-6959
DOI - 10.15193/zntj/2012/80/045-059
Subject(s) - lactic acid , ripening , food science , cheese ripening , microbiology and biotechnology , chemistry , biology , bacteria , genetics
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