Effect of Lactic Starter Culture on Pink Discoloration and Oxidation-Reduction Potential in Italian Cheese

✍ Scribed by Shannon, E.L.; Olson, N.F.; von Elbe, J.H.

• Book ID: 122498067
• Publisher: American Dairy Science Association
• Year: 1969
• Tongue: English
• Weight: 581 KB
• Volume: 52
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(69)86792-5