Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening
- 1 July 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (4), 948-949
- https://doi.org/10.1111/j.1365-2621.1991.tb14612.x
Abstract
No abstract availableKeywords
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