Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
| Image |  |
|---|---|
| Description | article by Marco Gobbetti et al published October 2015 in Trends in Food Science and Technology |
| Author/s | |
| Publication date | October 2015 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |