Butyric acid producing clostridia in cheese – Towards the completion of knowledge by means of an amalgamate of methodologies
Author:
Funder
ADDA - Advancement of Dairying in Austria
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference48 articles.
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5. Relevance and analysis of butyric acid producing clostridia in milk and cheese;Brändle;Food Control,2016
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