DEVELOPMENT OF THERMOPHILIC LACTIC-ACID BACTERIA OF HARD CHEESES DURING PRESSING

被引：0
|
作者：
ACCOLAS, JP
VEAUX, M
VASSAL, L
MOCQUOT, G
机构：
来源：
LAIT | 1978年 / 58卷 / 573-期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：118 / 132
页数：15
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