Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese

✍ Scribed by S. Das; R. Holland; V.L. Crow; R.J. Bennett; G.J. Manderson

• Book ID: 116539789
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 282 KB
• Volume: 15
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2004.08.023