Impact of Autolytic, Proteolytic, and Nisin-Producing Adjunct Cultures on Biochemical and Textural Properties of Cheddar Cheese
| Autor: | Sallami, L., Kheadr, E.E., Fliss, I., Vuillemard, J.C. |
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| Zdroj: | In Journal of Dairy Science June 2004 87(6):1585-1594 |
| Databáze: | ScienceDirect |
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