Texture, proteolysis and viable lactic acid bacteria in...

Journal Dairy Research 2004 / 2 Vol. 71; Iss. 1

Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure

Wick, Cheryl, Nienaber, Uwe, Anggraeni, Olga, Shellhammer, Thomas H, Courtney, Polly D
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Volume:
71
Language:
english
Journal:
Journal of Dairy Research
DOI:
10.1017/S0022029903006587
Date:
February, 2004
File:
PDF, 133 KB
english, 2004
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