ACCELERATION OF CHEESE RIPENING BY THE ADDITION OF WHOLE CELLS OR CELL FREE EXTRACTS FROM LACTOBACILLUS-CASEI TO THE CHEESE CURD

被引：0
|
作者：
ELSODA, M [1 ]
DESMAZEAUD, MJ [1 ]
ABOUDONIA, S [1 ]
KAMAL, N [1 ]
机构：
[1] INRA,CTR NATL RECH ZOOTECH,CTR NATL RECH ZOOTECH,GENIE ALIMENTAIRE,MICROBIOL LAITIERE LAB,F-78350 JOUY EN JOSAS,FRANCE
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1981年 / 36卷 / 03期
关键词：
D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：140 / 142
页数：3
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