𝔖 Bobbio Scriptorium

✦ LIBER ✦

Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.

✍ Scribed by L. Ong; A. Henriksson; N.P. Shah

Book ID: 116540155
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 199 KB
Volume: 17
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2007.01.002

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