Ripening of characteristic cheese varieties with mesophilic DL-starter: with focus on microflora and texture of cheese with Propionibacterium

Lina Ulrika Ingeborg Rehn

Ripening of characteristic cheese varieties with mesophilic DL-starter: with focus on microflora and texture of cheese with Propionibacterium

Lina Ulrika Ingeborg Rehn

Original language	English

Publisher	Department of Food Science, University of Copenhagen
ISBN (Print)	978-87-993087-3-6
Publication status	Published - 2010

Cite this

@phdthesis{6e399610748e11df928f000ea68e967b,

title = "Ripening of characteristic cheese varieties with mesophilic DL-starter: with focus on microflora and texture of cheese with Propionibacterium",

author = "Rehn, {Lina Ulrika Ingeborg}",

year = "2010",

language = "English",

isbn = "978-87-993087-3-6",

publisher = "Department of Food Science, University of Copenhagen",

}

TY - BOOK

T1 - Ripening of characteristic cheese varieties with mesophilic DL-starter

T2 - with focus on microflora and texture of cheese with Propionibacterium

AU - Rehn, Lina Ulrika Ingeborg

PY - 2010

Y1 - 2010

M3 - Ph.D. thesis

SN - 978-87-993087-3-6

BT - Ripening of characteristic cheese varieties with mesophilic DL-starter

PB - Department of Food Science, University of Copenhagen

ER -