Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening
Open Access
- 1 August 1999
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 82 (8) , 1618-1628
- https://doi.org/10.3168/jds.s0022-0302(99)75390-7
Abstract
No abstract availableKeywords
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