%0 Journal Article
%T The Microbiology of Cheese Ripening
%A Beresford, T.
%A Williams, A.
%A ,
%J Cheese: Chemistry, Physics and Microbiology, General Aspects
%P 287-317
%@ 1874-558X
%D 2004-01-01
%I Elsevier
%~ DeepDyve