BLUE CHEESE FLAVOR BY MICROBIAL LIPASES AND MOLD SPORES UTILIZING WHEY POWDER, BUTTER AND COCONUT FATS

✍ Scribed by R. JOLLY; F. V. KOSIKOWSKI

• Book ID: 108800933
• Publisher: Institute of Food Technologists
• Year: 1975
• Tongue: English
• Weight: 292 KB
• Volume: 40
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1975.tb02184.x