Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk
- 28 February 2001
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 18 (1), 45-51
- https://doi.org/10.1006/fmic.2000.0372
Abstract
No abstract availableKeywords
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