Poster D7 Homogenized Lactobacillus casei subsp. casei L2A: An effective supplement for acceleration of Cheddar cheese ripening

✍ Scribed by Trépanier, G.; El Abboudi, M.; Lee, B.H.; Simard, R.E.

• Book ID: 123497374
• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 52 KB
• Volume: 3
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/0958-6946(93)90061-4