The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening

International Journal of Dairy Technology

Volumn 57, Issue 2-3, 2004, Pages 145-152

  Banks, Jean M ^a   Williams, A G ^a  

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL GROWTH; CHEESE; CHEESE RIPENING; CONFERENCE PAPER; DAIRY INDUSTRY; FLAVOR; FOOD BIOTECHNOLOGY; FOOD MICROBIOTECHNOLOGY; LACTIC ACID BACTERIUM; LACTOBACILLUS; MILK; NONHUMAN; NUTRIENT; PASTEURIZATION; PRIORITY JOURNAL;

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 2442658913     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00150.x     Document Type: Conference Paper

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