Citrated Whey Starters. II. Gradual Formation of Flavor and Aroma in Creamed Cottage Cheese After the Addition of Small Quantities of Citrated Cottage Cheese Whey Cultures of Streptococcus Diacetilactis

✍ Scribed by Lundstedt, E.; Fogg, W.B.

• Book ID: 121962048
• Publisher: American Dairy Science Association
• Year: 1962
• Tongue: English
• Weight: 458 KB
• Volume: 45
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(62)89620-9