The effect of adjunct cultures on some chemical and biochemical properties of white-brined cheese

Journal of Food Biochemistry

Volumn 32, Issue 4, 2008, Pages 490-505

  Tarakci, Zekai ^a   Tuncturk, Yusuf ^b  

^a ORDU UNIVERSITY   (Turkey)

^b YUZUNCU YIL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

LACTOBACILLUS HELVETICUS; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 48249110305     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2008.00179.x     Document Type: Article

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