Effect of carbon dioxide under high pressure on the survival of cheese starter cultures.

van Hekken, D L

Effect of carbon dioxide under high pressure on the survival of cheese starter cultures. [electronic resource] - Journal of food protection Jun 2000 - 758-62 p. digital

Publication Type: Journal Article

0362-028X


Animals
Carbon Dioxide--pharmacology
Caseins
Cheese--microbiology
Food Handling--methods
Hydrogen-Ion Concentration
Milk--microbiology
Pressure