Accelerated Maturation of Cheddar Cheese: Microbiology of Cheeses Supplemented with Lactobacillus casei subsp. casei L2A
- 1 March 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (2) , 345-349
- https://doi.org/10.1111/j.1365-2621.1992.tb05491.x
Abstract
No abstract availableKeywords
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