Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

By M. Gobbetti, M. Angelis, R. Cagno, L. Mancini, P. Fox. 2015

193 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/deec9adbc5463b8c34266138c1f3c2ac42421d54