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Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture

✍ Scribed by G. TRÉPANIER; M. EL ABBOUDI; B.H. LEE; R.E. SIMARD

Book ID: 108818704
Publisher: Institute of Food Technologists
Year: 1992
Tongue: English
Weight: 644 KB
Volume: 57
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1992.tb14318.x

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