Role of microbial cultures and enzymes during cheese production and ripening

Research output: Chapter in book/volumeChapterScientificpeer-review

Original languageEnglish
Title of host publicationMicrobial cultures and enzymes in dairy technology.
Subtitle of host publicationAdvances in Medical Technologies and Clinical Practice (AMTCP)
PublisherIGI Global
Pages182-203
DOIs
Publication statusPublished - 2018

Cite this

de Vries, R. P. (2018). Role of microbial cultures and enzymes during cheese production and ripening. In Microbial cultures and enzymes in dairy technology. : Advances in Medical Technologies and Clinical Practice (AMTCP) (pp. 182-203). IGI Global. https://doi.org/10.4018/978-1-5225-5363-2.ch010