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Characterization of mesophilic mixed starter cultures used for the manufacture of aged cheddar cheese
Authors:
Bissonnette, F Labrie, S Deveau, H Lamoureux, M Moineau, S
Citation:
F. Bissonnette et al., Characterization of mesophilic mixed starter cultures used for the manufacture of aged cheddar cheese, J DAIRY SCI, 83(4), 2000, pp. 620-627
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