A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality

IR.J.AGRIC.FOOD RES.

Volumn 33, Issue 2, 1994, Pages 183-192

  McSweeney, P L H ^a   Walsh, E M ^a   Fox, P F ^a   Cogan, T M ^a   Drinan, F D ^a   Castelo Gonzalez, M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

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EID: 0028188365     PISSN: 07916833     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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