Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | International Dairy Journal |
Volume | 33 |
Issue number | 2 |
Pages (from-to) | 163-174 |
Number of pages | 12 |
ISSN | 0958-6946 |
DOIs | |
Publication status | Published - 2013 |
ID: 50247224