THE EFFECTS OF LACTOBACILLI ON THE QUALITY OF CHEDDAR CHEESE MADE FROM PASTEURIZED MILK

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作者：

TITTSLER, RP

SANDERS, GP

WALTER, HE

GEIB, DS

SAGER, OS

LOCHRY, HR

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JOURNAL OF BACTERIOLOGY | 1947年 / 54卷 / 02期

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中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

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页码：276 / 276

页数：1

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