Role of microbial cultures and enzymes during cheese production and ripening

Onderzoeksoutput: Hoofdstuk in boek/boekdeelHoofdstukWetenschappelijkpeer review

Originele taal-2Engels
TitelMicrobial cultures and enzymes in dairy technology.
SubtitelAdvances in Medical Technologies and Clinical Practice (AMTCP)
UitgeverijIGI Global
Pagina's182-203
DOI's
StatusGepubliceerd - 2018

Citeer dit

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) (blz. 182-203). IGI Global. https://doi.org/10.4018/978-1-5225-5363-2.ch010