PREPARATION OF SOYBEAN CHEESE USING LACTIC STARTER ORGANISMS. Effects of Mold Ripening and Increasing Concentrations of Skim Milk Solids

✍ Scribed by D. J. SCHRODER; H. JACKSON

• Book ID: 108799350
• Publisher: Institute of Food Technologists
• Year: 1971
• Tongue: English
• Weight: 309 KB
• Volume: 36
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1971.tb02022.x