Abstract
Swiss cheese ripening: dynamics of bacterial populations and evolution of the aqueous phase composition for three industrial cheeses.
Cite
CITATION STYLE
APA
Thierry, A., Salvat-Brunaud, D., Madec, M.-N., Michel, F., & Maubois, J.-L. (1998). Affinage de l’emmental : dynamique des populations bactériennes et évolution de la composition de la phase aqueuse. Le Lait, 78(5), 521–542. https://doi.org/10.1051/lait:1998549
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