Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron (Q35941056)
Jump to navigation
Jump to search
scientific article
Language | Label | Description | Also known as |
---|---|---|---|
English | Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron |
scientific article |
Statements
1 reference
Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron (English)
1 reference
Christophe Monnet
1 reference
Alexandre Back
1 reference
Françoise Irlinger
1 reference
24 February 2012
1 reference
1 reference
3185-3192
1 reference
Identifiers
1 reference
1 reference
1 reference