The influence of pH and concentration of lactic acid and NaCl on the growth of Clostridium tyrobutyricum in whey and cheese. 2. Experiments in cheese

G. Kleter, W.L. Lammers, E.A. Vos

    Research output: Contribution to journalArticleAcademicpeer-review

    Original languageEnglish
    Pages (from-to)31-41
    JournalNetherlands Milk and Dairy Journal
    Publication statusPublished - 1984

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