Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct
- 31 January 1997
- journal article
- Published by Elsevier in Food Research International
- Vol. 30 (1) , 35-40
- https://doi.org/10.1016/s0963-9969(96)00054-3
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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