Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese
- 1 April 1996
- journal article
- Published by Elsevier in Food Research International
- Vol. 29 (3-4) , 381-387
- https://doi.org/10.1016/0963-9969(96)00006-3
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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