Accelerated Maturation of Cheddar Cheese: Influence of...

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. SIMARD
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Volume:
57
Year:
1992
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1992.tb14318.x
File:
PDF, 644 KB
english, 1992
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