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Evaluation of commercial adjuncts for use in cheese ripening. 5. Effect of added freeze-shocked adjunct lactobacilli on proteolysis and sensory quality of reduced fat Cheddar cheese.

Author(s) : MADKOR S. A., TONG P. S., SODA M. el-

Type of article: Article

Details

  • Original title: Evaluation of commercial adjuncts for use in cheese ripening. 5. Effect of added freeze-shocked adjunct lactobacilli on proteolysis and sensory quality of reduced fat Cheddar cheese.
  • Record ID : 2001-1483
  • Languages: English
  • Source: Milchwissenschaft - vol. 55 - n. 7
  • Publication date: 2000
  • Available in the IIR library

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