Example: barber

Cheese: Chemistry and Microbiology - Elsevier

Journal Food Chemistry 112, 131–138. Cheese: Chemistry and Microbiology 737. number of aspects of the cheese manufacturing process and ultimately cheese composition and quality. The LAB or non-LAB microflora of cheese may originate from three main sources: strains present in milk, those of the starter ...

Tags:

  Journal, Microbiology

Information

Domain:

Source:

Link to this page:

Please notify us if you found a problem with this document:

Other abuse

Transcription of Cheese: Chemistry and Microbiology - Elsevier

Related search queries