Accelerated Ripening of Reduced-Fat Cheddar Cheese Using Four Attenuated Lactobacillus helveticus CNRZ-32 Adjuncts
Open Access
- 1 April 1995
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 78 (4) , 769-776
- https://doi.org/10.3168/jds.s0022-0302(95)76688-7
Abstract
No abstract availableKeywords
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