Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden

Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden

https://doi.org/10.23986/afsci.6428

https://doi.org/10.23986/afsci.6428 (Journal.fi)

Article

Båth, Klara, kirjoittaja ; Persson, Karin Neil, kirjoittaja ; Schnürer, Johan, kirjoittaja ; Leong, Su-Iin L., kirjoittaja

Published in: Agricultural and Food Science 21 (2012) : 2, s.197-203

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Language

English

Series

Articles

Subjects/keywords

maturation

lactic acid bacteria

yeasts

moulds

DOI

10.23986/afsci.6428

Standard Codes

doi 10.23986/afsci.6428

Other Versions (2)