NDLI: Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening

Content Provider	Scilit
Author	Abboudi, M. Pandian, S. Trepanier, G. Simard, R. E. Lee, B. H.
Copyright Year	1991
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1991.tb14612.x/pdf
Ending Page	949
Page Count	2
Starting Page	948
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1991.tb14612.x
Journal	Journal of food science
Issue Number	4
Volume Number	56
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1991-07-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science History of Social Sciences Lactic Acid Cheddar Cheese Shocked Lactobacilli
Content Type	Text
Resource Type	Article

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Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening