The effect of NaCl on the microbial load of Cheddar cheese

被引：0
|
作者：
Bechaz, SR [1 ]
Hickey, MW [1 ]
Limsowtin, GKY [1 ]
Morgan, AG [1 ]
机构：
[1] Univ Melbourne, Inst Land & Food Resources, Werribee, Vic 3030, Australia
来源：
FOOD AUSTRALIA | 1998年 / 50卷 / 05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：252 / 252
页数：1
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