[Ripening of the Tollense cheese in foil as compared with the conventional technology. 1. Microbiological studies].
D001407:Bacillus / Q000302:isolation & purification; D001419:Bacteria / Q000302:isolation & purification*; D001951:Brevibacterium / Q000302:isolation & purification; D002452:Cell Count; D002611:Cheese; D003352:Corynebacterium / Q000302:isolation & purification; D004755:Enterobacteriaceae / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005511:Food Handling; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification*; D005859:Germany, East; D007778:Lactobacillus / Q000302:isolation & purification; D008722:Methods; D008837:Micrococcus / Q000302:isolation & purification; D003904:Mitosporic Fungi / Q000302:isolation & purification; D013291:Streptococcus / Q000302:isolation & purification; D013649:Taste; D013997:Time Factors; D015003:Yeasts / Q000302:isolation & purification
Beiträge zur Reifung von Tollenser Käse om Folie im Vergleich zur herkömmlichen Technologie. 1. Mikrobiologische Untersuchungen.