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Effect of compositional and environmental factors on the growth of indigenous non-starter lactic acid bacteria in Cheddar cheese
Effet des facteurs composition et environnement sur la croissance des bactéries lactiques indigènes non levains dans le fromage cheddar

C.N. Lane, P.F. Fox, E.M. Walsh, B. Folkertsma and P.L.H. McSweeney

Lait, 77 5 (1997) 561-573

DOI: https://doi.org/10.1051/lait:1997540

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