Corrigendum to "Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese" [Food Microbiol. 69 (2018) 219-231].

Corrigendum to "Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese" [Food Microbiol. 69 (2018) 219-231]. Food Microbiol. 2018 Dec;76:575 Authors: Hickey CD, Fallico V, Wilkinson MG, Sheehan JJ PMID: 30166190 [PubMed - in process]

https://www.ncbi.nlm.nih.gov/pubmed/30166190?dopt=Abstract

Source: Food Microbiology - September 1, 2018 Category: Food Science Authors: Hickey CD, Fallico V, Wilkinson MG, Sheehan JJ Tags: Food Microbiol Source Type: research

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