Microbiological, Chemical, and Sensory Characteristics of Swiss Cheese Manufactured with Adjunct Lactobacillus Strains Using a Low Cooking Temperature

✍ Scribed by N.A. Kocaoglu-Vurma; W.J. Harper; M.A. Drake; P.D. Courtney

• Book ID: 117971845
• Publisher: American Dairy Science Association
• Year: 2008
• Tongue: English
• Weight: 414 KB
• Volume: 91
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2007-0592