Occurrence of Micrococci in Cheddar Cheese Made from Raw and from Pasteurized Milk
Open Access
- 1 February 1950
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 33 (2), 107-114
- https://doi.org/10.3168/jds.s0022-0302(50)91874-1