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Enhanced Nutty Flavor Formation in Cheddar Cheese Made with a Malty Lactococcus lactis Adjunct Culture
M.E. Carunchia Whetstine, M.A. Drake, J.R. Broadbent, D. McMahonVolume:
89
Year:
2006
Language:
english
DOI:
10.3168/jds.s0022-0302(06)72364-5
File:
PDF, 163 KB
english, 2006