Influence of Starter Culture on Flavor and Headspace Volatile Profiles of Fermented Whey and Whey Produced from Fermented Milk

✍ Scribed by F.J. Gallardo-Escamilla; A.L. Kelly; C.M. Delahunty

• Book ID: 117976735
• Publisher: American Dairy Science Association
• Year: 2005
• Tongue: English
• Weight: 377 KB
• Volume: 88
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.s0022-0302(05)73060-5