Methods used to study non-starter microorganisms in cheese: A review

International Journal of Dairy Technology

Volumn 53, Issue 3, 2000, Pages 113-119

  Shakeel Ur Rehman, ^a   Fox, Patrick F ^a   McSweeney, Paul L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0006437592     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2000.tb02672.x     Document Type: Article

References (2)

1. Khalid N M and Marth E M (1990) Lactobacilli - their enzymes and role in ripening and spoilage of cheese. A review. Journal of Dairy Science 73 2669-2684.
2. Chapman H R and Sharpe M E (1990) Microbiology of cheese. In Dairy Microbiology, pp 203-289. Robinson R K, ed. London: Eisevier Applied Science.