Wechsler D., Irmler S., Berthoud-dit-Gallon Marchand H., Portmann R., Badertscher R., Bisig W., Schafroth K., Fröhlich-Wyder M. T.

Influence of the inoculum level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening.

International Dairy Journal, 113, (February), 2021, 1-10.

Téléchargement anglais (4047 kB) (Pré-publication)

Lien: ScienceDirect

ISSN Print 0958-6946
ISSN en ligne: 0958-6946
Digital Object Identifier (DOI): https://doi.org/10.1016/j.idairyj.2020.104883
ID publication (Code web): 44779 Envoyer par e-mail

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