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Journal of Food Science

Volumn 56, Issue 5, 1991, Pages 1238-1240

Lactic Acid Bacteria Relation to Accelerated Maturation of Cheddar Cheese

(3) TREPANIER G a SIMARD, R E a LEE, B H b

a UNIVERSITÉ LAVAL (Canada)

b Centre de Recherche et de Développement sur les Aliments (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 26744470855 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1991.tb04742.x Document Type: Article

Times cited : (37)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.