✦ LIBER ✦

Flavor and Texture in Cheddar Cheese. I. Role of Mixed Strain Lactic Starter Cultures

✍ Scribed by Vedamuthu, E.R.; Sandine, W.E.; Elliker, P.R.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Defined Single Strains of Lactic Strepto

✍ Richardson, G.H.; Hong, G.L.; Ernstrom, C.A. 📂 Article 📅 1980 🏛 American Dairy Science Association 🌐 English ⚖ 555 KB

Exopolysaccharide Production and Texture

✍ Fatouma Bouzar; Jutta Cerning; Michel Desmazeaud 📂 Article 📅 1997 🏛 American Dairy Science Association 🌐 English ⚖ 338 KB

Lyophilized Lactic Acid Starter Culture

✍ Speckman, C.A.; Sandine, W.E.; Elliker, P.R. 📂 Article 📅 1974 🏛 American Dairy Science Association 🌐 English ⚖ 754 KB

Effect of Strain of Starter Culture and

✍ Emmons, D.B.; McGugan, W.A.; Elliott, J.A.; Morse, Pamela M. 📂 Article 📅 1962 🏛 American Dairy Science Association 🌐 English ⚖ 939 KB

Variability of the species and strain ph

✍ Alan G Williams; Seung-Chul Choi; Jean M Banks 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 145 KB

Acceptability of Flavor, Texture, and Ap

✍ D. T. BARTHOLOMEW; C. I. OSUALA 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 363 KB