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

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 journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	254-270
Journal	Netherlands Milk and Dairy Journal
Volume	30
Publication status	Published - 1976

Cite this

@article{f527c330811a46d3b132ecd8c2430921,

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

author = "G. Kleter",

year = "1976",

language = "English",

volume = "30",

pages = "254--270",

journal = "Netherlands Milk and Dairy Journal",

issn = "0028-209X",

publisher = "Elsevier",

}