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

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

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

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

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	79-87
Journal	Netherlands Milk and Dairy Journal
Volume	36
Publication status	Published - 1982

Cite this

@article{66016f5aa2ec4e7d9aa9893a47306f86,

title = "The influence of pH and concentrstion of lactic acid and NaCl on the growth of Clostridium tyrobutyricum in whey and cheese. Experiments in whey",

author = "G. Kleter and W.L. Lammers and E.A. Vos",

year = "1982",

language = "English",

volume = "36",

pages = "79--87",

journal = "Netherlands Milk and Dairy Journal",

issn = "0028-209X",

publisher = "Elsevier",

}