Manufacturing process of a novel mozzarella cheese using originally isolated lactic acid bacteria, Streptococcus salivarius ssp. thermophilus, from Hokkaido

2017

Hamaoka, N. (Food Processing Research Center, Hokkaido Research Organization, Ebetsu, Hokkaido (Japan)) | Yasokawa, D. | Okumura, Y. | Nakagawa, R. | Tanaka, T.


书目信息
Journal of the Japanese Society for Food Science and Technology (Japan)
64 3 ISSN 0134-1027
页码
pp. 132-138
其它主题
Cheesemaking
语言
日本人
注释
1 tab.
6 fig.
16 ref.
类型
Journal Article

2024-12-20
AGRIS AP