Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

Food Research International

Volumn 30, Issue 1, 1997, Pages 35-40

  Drake, M A ^a,b   Boylston, T D ^a   Spence, K D ^a   Swanson, B G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Cheese; Lactobacillus; Reduced fat

Indexed keywords

EID: 0030756746     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(96)00054-3     Document Type: Article

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