The Bacteriology of Swiss Cheese. II. Bacteriology of the Cheese in the Press
Open Access
- 1 June 1935
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 18 (6), 373-387
- https://doi.org/10.3168/jds.s0022-0302(35)93159-9
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Thermophilic Streptococci as Starters for Swiss CheeseJournal of Dairy Science, 1933