검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging Choi JM, Lee SI, Rackerby B, Frojen R, Goddik L, Ha SD, Park SH Applied Microbiology and Biotechnology, 104(14), 6249, 2020 |
| 2 |
Critical Reactions in Ripening of Cheeses - A Kinetic-Analysis Kim JK, Starzak M, Preckshot GW, Marshall R, Bajpai RK Applied Biochemistry and Biotechnology, 45-46, 51, 1994 |