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Continuous culture of Lactobacillus bulgaricus and Streptococcus thermophilus and their use for flavor development in cheese made by direct acidification

Thesis--Wisconsin. / Vita. Includes bibliographical references (leaves 129-132).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609113973
Date January 1977
CreatorsKeller, Bruno,
PublisherMadison, Wis. : University of Wisconsin,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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