The effect of pH on the initiation of growth of cottage cheese spoilage bacteria
- 1 February 1988
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 6 (1), 43-49
- https://doi.org/10.1016/0168-1605(88)90083-9
Abstract
No abstract availableKeywords
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