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Factors influencing the lactic acid-producing properties of streptococci used in the manufacture of Cheddar cheese: II. Observations relating susceptibility with insusceptibility
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- Journal:
- Journal of Dairy Research / Volume 26 / Issue 2 / June 1959
- Published online by Cambridge University Press:
- 01 June 2009, pp. 123-127
- Print publication:
- June 1959
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- Article
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