ShareMANUFACTURE OF SEMI-HARD CHEESE WITH FREEZE-DRIED STARTERS.
[In German. / En allemand.]
Author(s) : NEIDHARDT R.
Type of article: Article
Summary
COMPARISON OF THE FERMENTATION OF CURD IN TERMS OF STARTER NATURE: LACTIC BACTERIA OR FREEZE-DRIED PREPARATION. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-194076.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1985-2695
- Languages: German
- Source: Dtsch. Milchwirtsch. - vol. 35 - n. 45
- Publication date: 1984
Links
See the source
Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Lactobacillus; Lactic starter; Dairy product; Curd; Cheese
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