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关键词
书目信息
Milchwissenschaft,
卷
41
页码
v.86-89(2)
其它主题
Maduracion
语言
英语
注释
7 ill., 7 ref. Summaries (De, En).
类型
Journal Article; Journal Part; Summary
来源
Milchwissenschaft, (Germany, F.R.). (1986). v. 41(2) p. 86-89.
团体作者
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
