Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening
Yanachkina, Palina, McCarthy, Catherine, Guinee, Tim, Wilkinson, MartinVolume:
224
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2016.02.006
Date:
May, 2016
File:
PDF, 765 KB
english, 2016