Publication | Open Access

Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses

Food FermentationMicrobial ContaminationLactic Acid BacteriaFood MicrobiologyLactobacillus Paracasei StrainsGouda-type CheesesFood BioprocessingMicrobiologyAdjunct CulturesHealth Sciences