Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli

Milchwissenschaft

Volumn 54, Issue 3, 1999, Pages 133-137

  Madkor, S A ^a   El Soda, M ^b   Tong, P S ^c  

^a Minia University   (Egypt)

^b Alexandria University   (Egypt)

^c CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033421530     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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