Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture
G. TRÉPANIER, M. EL ABBOUDI, B.H. LEE, R.E. SIMARDVolume:
57
Year:
1992
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1992.tb14318.x
File:
PDF, 644 KB
english, 1992