Citrated Whey Starters. II. Gradual Formation of Flavor and Aroma in Creamed Cottage Cheese After the Addition of Small Quantities of Citrated Cottage Cheese Whey Cultures of Streptococcus Diacetilactis
Open Access
- 1 November 1962
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 45 (11) , 1327-1331
- https://doi.org/10.3168/jds.s0022-0302(62)89620-9
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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