A Procedure for the Manufacture of Cheddar Cheese under Controlled Bacteriological Conditions and the Effect of Adjunct Lactobacilli on Cheese Quality

Autor:	McSweeney, P. L. H., Walsh, E. M., Fox, P. F., Cogan, T. M., Drinan, F. D., Castelo-Gonzalez, M.
Zdroj:	Irish Journal of Agricultural and Food Research, 1994 Jan 01. 33(2), 183-192.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/25562233 Zobrazit plný text záznamu