Increased Nisin in Cheddar-Type Cheese Prepared with pH Control of the Bulk Starter Culture System
Open Access
- 1 October 1993
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 76 (10) , 2827-2831
- https://doi.org/10.3168/jds.s0022-0302(93)77621-3
Abstract
No abstract availableKeywords
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