Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture
By: by Patrick Charles Faessler.
Published: 1993
Language: eng
Number of pages: 113
Subjects: Cheese -- Microbiology.; Streptococcus thermophilus.; Lactobacillus bulgaricus.
Notes: Typescript (photocopy)

Thesis (M.S.)--Oregon State University, 1993.

Includes bibliographical references (leaves 103-113)