Patterns of non-starter microflora during ripening of selected South African Cheddar cheeses manufactured by the open-vat procedure

Food Microbiology

Volumn 16, Issue 6, 1999, Pages 645-651

  Lues, J F R ^a   Smit, E J ^a   Van Zyl, J M ^a  

^a CENTRAL UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

ANAEROBIC FERMENTATION; CHEDDAR CHEESE; CHEESE RIPENING; FOOD SAFETY; MATHEMATICAL ANALYSIS; OPEN VAT PROCEDURE; SOUTH AFRICA;

EID: 0033371798     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1999.0296     Document Type: Article

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