Influence of Lactic Cultures and Curd Milling Acidity on Flavor of Cheddar Curd Slurries
- 1 November 1971
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 54 (11) , 1589-1594
- https://doi.org/10.3168/jds.s0022-0302(71)86076-9
Abstract
No abstract availableKeywords
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