✦ LIBER ✦
Enhanced Nutty Flavor Formation in Cheddar Cheese Made with a Malty Lactococcus lactis Adjunct Culture
✍ Scribed by M.E. Carunchia Whetstine; M.A. Drake; J.R. Broadbent; D. McMahon
- Book ID
- 117977063
- Publisher
- American Dairy Science Association
- Year
- 2006
- Tongue
- English
- Weight
- 163 KB
- Volume
- 89
- Category
- Article
- ISSN
- 0022-0302
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