1970•XVIII International Dairy Congress, SydneyRequires access

The influence of pH and the concentration of lactic acid on the development of thermophilic lactic acid bacteria in cheese.

M. C. van der Haven, E. A. Vos

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Key concepts: Lactic acid, Thermophile, Food science, Bacteria, Chemistry, Lactobacillaceae, Biochemistry, Lactobacillus

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The influence of pH and the concentration of lactic acid on the development of thermophilic lactic acid bacteria in cheese. — Research Paper | ScholarLens