The microbiology of traditional hard and semihard cooked mountain cheeses

Microbiology Spectrum

Volumn 2, Issue 1, 2014, Pages 1-29

  Almena Aliste, Montserrat ^a,b   Mietton, Bernard ^c  

^a UNIVERSITY OF VERMONT   (United States)

^b Green Mountain Coffee   (United States)

^c Expertise Agroalimentaire   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYSIS; ANIMAL; CHEESE; CLASSIFICATION; FOOD INDUSTRY; MICROBIOLOGY; PROCEDURES;

ANIMALS; CHEESE; FOOD-PROCESSING INDUSTRY;

EID: 84949054658     PISSN: None     EISSN: 21650497     Source Type: Journal    
DOI: 10.1128/microbiolspec.CM-0003-2012     Document Type: Article

References (18)

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