BLUE CHEESE FLAVOR BY MICROBIAL LIPASES AND MOLD SPORES UTILIZING WHEY POWDER, BUTTER AND COCONUT FATS
- 1 March 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (2), 285-287
- https://doi.org/10.1111/j.1365-2621.1975.tb02184.x
Abstract
No abstract availableKeywords
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