Impact of physiological state of starter culture on ripening and flavour development of Swiss–Dutch-type cheese
Version of Record online: 24 JUN 2013
© 2013 Society of Dairy Technology
International Journal of Dairy Technology
Volume 66, Issue 4, pages 562–569, November 2013
How to Cite
Mikš-Krajnik, M., Babuchowski, A. and Białobrzewski, I. (2013), Impact of physiological state of starter culture on ripening and flavour development of Swiss–Dutch-type cheese. International Journal of Dairy Technology, 66: 562–569. doi: 10.1111/1471-0307.12079
- Issue online: 5 OCT 2013
- Version of Record online: 24 JUN 2013
- Ministry of Science and Higher Education. Grant Number: N312 081 32/4016
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