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The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species

Marie-Noëlle Leclercq-Perlat1, Henry-Eric Spinnler

  • 1UMR 782 - AgroParisTech - INRA Génie et microbiologie des procédés alimentaires. BP 1 - F78850 Thiverval-Grignon. perlat@grignon.inra.fr

The Journal of Dairy Research
|May 14, 2010
PubMed

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