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Factors Influencing Acid Production by Cheese Cultures. II. Influence of Bacteriophage on Acid Production in the Manufacture of Cheddar and Cottage Cheese

✍ Scribed by Babel, F.J.

Book ID: 123564922
Publisher: American Dairy Science Association
Year: 1946
Tongue: English
Weight: 650 KB
Volume: 29
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(46)92511-8

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