Open AccessROLE OF LACTIC ACID COCCI AND PROPIONIC ACID RODS IN SWISS-DUTCH TYPE CHEESE RIPENING PROCESS
Author(s) -
Marta Mikš-Krajnik
Publication year - 2012
Publication title -
żywność, technologia, jakość
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