✦ LIBER ✦
Proteolysis and Lipolysis in Ripening Cheddar Cheese Made with Conventional Bulk Starter and with Frozen Concentrated Direct-to-the-Vat Starter Culture
✍ Scribed by JOSEPH P. SALJI; MANFRED KROGER
- Book ID
- 108804771
- Publisher
- Institute of Food Technologists
- Year
- 1981
- Tongue
- English
- Weight
- 548 KB
- Volume
- 46
- Category
- Article
- ISSN
- 0022-1147
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