Evaluation of commercial adjuncts for use in cheese ripening: 4. Comparison between attenuated and not attenuated lactobacilli

Milchwissenschaft

Volumn 55, Issue 5, 2000, Pages 260-263

  El Soda, M ^c   Madkor, S A ^a   Tong, P S ^b  

^a Minia University   (Egypt)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

^c NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040364384     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

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