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2. Ripening of Emmental Cheese Wrapped in Foil with and without Addition ofLactobacillus caseisubsp.casei. I. Microbial, Chemical, Rheological and Sensorial Investigations

Author

Bachmann, H.P, primary, Bütikofer, U, additional, Badertscher, R, additional, Dalla Torre, M, additional, Lavanchy, P, additional, Bühler-Moor, U, additional, Nick, B, additional, Jimeno, J, additional, Warmke, R, additional, Grosch, W, additional, Sieber, R, additional, and Bosset, J.O, additional

Published
1997
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