The ripening of Gouda cheese made under strict aseptic conditions. I. Cheese with no other bacterial enzymes than those from a starter streptococcus

G. Kleter

    Research output: Contribution to journalArticleAcademicpeer-review

    Original languageEnglish
    Pages (from-to)254-270
    JournalNetherlands Milk and Dairy Journal
    Volume30
    Publication statusPublished - 1976

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