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The role of autolysis of lactic acid bacteria in the ripening of cheese

1995

Crow, V.L. | Coolbear, T. | Gopal, P.K. | Martley, F.G. | McKay, L.L. | Riepe, H. (New Zealand Dairy Research Institute, Palmerston North (New Zealand))

AGROVOC Keywords
acide lactique cells cellule cheese cultivos iniciadores culture starter fermentation fromage lactic acid lactic acid bacteria lactosa lactose maduramiento queso ripening starter cultures
Bibliographic information
Volume 5 Issue 8
Pagination
pp. 855-875
Other Subjects
Celulas; Bacterias acidolacticas; Acido lactico; Fermentacion; Murissage; Bacterie lactique
Language
English
Note
74 ref.
1996-08-15
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