The ripening of Gouda cheese made under strict aseptic conditions. 2. Comparison of activity of different starters and influence of Lactobacillus strains

G. Kleter

    Research output: Contribution to journalArticleAcademicpeer-review

    Original languageEnglish
    Pages (from-to)177-187
    JournalNetherlands Milk and Dairy Journal
    Volume31
    Publication statusPublished - 1977

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