Isolation of Galactose-Fermenting Thermophilic Cultures and Their Use in the Manufacture of Low Browning Mozzarella Cheese

✍ Scribed by Mukherjee, Kamla K.; Hutkins, Robert W.

• Book ID: 123311335
• Publisher: American Dairy Science Association
• Year: 1994
• Tongue: English
• Weight: 942 KB
• Volume: 77
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(94)77223-4