✦ LIBER ✦
Accelerated Maturation of Cheddar Cheese: Microbiology of Cheeses Supplemented with Lactobacillus casei subsp. casei L2A
✍ Scribed by G. TRÉPANIER; M. EL ABBOUDI; B.H. LEE; R.E. SIMARD
- Book ID
- 108818470
- Publisher
- Institute of Food Technologists
- Year
- 1992
- Tongue
- English
- Weight
- 696 KB
- Volume
- 57
- Category
- Article
- ISSN
- 0022-1147
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