Inhibition of Certain Types of Bacterial Spoilage in Creamed Cottage Cheese by the Use of a Creaming Mixture Prepared with Streptococcus citrovorus
Open Access
- 1 December 1959
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 42 (12), 1917-1926
- https://doi.org/10.3168/jds.s0022-0302(59)90833-1
Abstract
No abstract availableKeywords
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