Changes of Parmesan cheese during ripening: Microflora -aerobic plate count, lactic acid bacteria, psychrotrophic bacteria and aerobic spores.
1986
Thompson T.L. | Marth E.H.
AGROVOC Keywords
Bibliographic information
Milchwissenschaft,
Volume
41
Pagination
v.86-89(2)
Other Subjects
Maduracion
Language
English
Note
7 ill., 7 ref. Summaries (De, En).
Type
Journal Article; Summary
Source
Milchwissenschaft, (Germany, F.R.). (1986). v. 41(2) p. 86-89.
Corporate Author
University of Wisconsin-Madison, Madison (USA). Dept. of Food Science
Universidad Austral de Chile, Valdivia (Chile). Facultad de Ciencias Agrarias.
2012-11-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Wolters Kluwer
If you notice any incorrect information relating to this record, please contact us at [email protected]
