Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese
- 1 March 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (2) , 386-390
- https://doi.org/10.1111/j.1365-2621.1990.tb06770.x
Abstract
No abstract availableKeywords
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