Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture

✍ Scribed by Vivek K. Upadhyay; Thom Huppertz; Alan L. Kelly; Paul L.H. McSweeney

• Book ID: 116540990
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 483 KB
• Volume: 8
• Category: Article
• ISSN: 1466-8564
• DOI: 10.1016/j.ifset.2007.04.013