Open AccessThe Effect of Psychrotrophic Bacterial Contamination on the Quality of Cheddar Cheese.
Author(s) -
Najim Najim
Publication year - 1985
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.4065
Subject(s) - food science , chemistry , pasteurization , psychrotrophic bacteria , flavor , citric acid , lactic acid , raw milk , starter , contamination , bacteria , biology , ecology , genetics
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