Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment.
- Resource Type
- Article
- Source
- Microorganisms; Jul2023, Vol. 11 Issue 7, p1735, 12p
- Subject
CHEESE ripening CHEESE LACTIC acid bacteria SUPERMARKETS MICROORGANISM populations MANUFACTURING processes - Language
- ISSN
- 20762607