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MANUFACTURE 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

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