Title: Effect of Carbon Dioxide under High Pressure on the Survival of Cheese Starter Cultures
Author(s): D.L. Van Hekken, K.T. Rajkowski, P.M. Tomasula, M.H. Tunick and V.H. Holsinger
Citation: Journal of Food Protection (2000) 63(6):758-762
Keywords: cheesemaking process
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