Found: 3
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Non-starter lactic acid bacteria.
- Published in:
- Journal of Animal Science, 2006, v. 84, p. 5
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- Publication type:
- Article
Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 81, doi. 10.1111/j.1471-0307.2007.00299.x
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- Publication type:
- Article
Comparison of different bacterial culture systems for the production of reduced-fat Cheddar cheese.
- Published in:
- International Journal of Dairy Technology, 2002, v. 55, n. 4, p. 194, doi. 10.1046/j.1471-0307.2002.00067.x
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- Publication type:
- Article