Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct - Concepedia

Concepedia

Publication | Closed Access

Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

44

Citations

10

References

1997

Year

M.A. Drake, Terri D. Boylston, Kemet D. Spence, Barry G. Swanson

Food Research International

Lactobacillus AdjunctLactic Acid BacteriaFood MicrobiologySensory ScienceFood QualityFood TechnologyFood SafetySensory QualityHealth Sciences

References

	Year	Citations

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