AGRIS - International System for Agricultural Science and Technology

The combined effects of pH, NaCl and temperature on growth of cheese ripening cultures of Debaryomyces hansenii and coryneform bacteria

2005

Masoud, W. | Jakobsen, M.


Bibliographic information
International dairy journal
Volume 15 Issue 1 Pagination 69 - 77 ISSN 0958-6946
Other Subjects
Cheese starters; Model validation; Response surface methodology; Cheeses; Food microbiology; Microbiology of food processing - dairy products; Nonlinear models; Microbial growth; Salt content; Debaryomyces hansenii; Mathematics and statistics
Language
English
Note
2019-12-05
Type
Journal Article; Text

2024-02-28
MODS
Data Provider
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