Effect of varying the salt and fat content in Cheddar...

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, Martin
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Volume:
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
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