Increased Nisin in Cheddar-Type Cheese Prepared with pH Control of the Bulk Starter Culture System

✍ Scribed by Yezzi, T.L.; Ajao, A.B.; Zottola, E.A.

• Book ID: 121908099
• Publisher: American Dairy Science Association
• Year: 1993
• Tongue: English
• Weight: 425 KB
• Volume: 76
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(93)77621-3