NDLI: Influence of Homofermentative Lactobacilli on the Microflora and Soluble Nitrogen Components in Cheddar Cheese

Content Provider	Scilit
Author	Lee, B. H. Laleye, L. C. Simard, R. E. Munsch, M. -H. Holley, R. A.
Copyright Year	1990
Description	Journal: Journal of food science
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1990.tb06771.x
Ending Page	397
Page Count	7
Starting Page	391
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1990.tb06771.x
Journal	Journal of food science
Issue Number	2
Volume Number	55
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1990-03-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science History of Social Sciences
Content Type	Text
Resource Type	Article

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Influence of Homofermentative Lactobacilli on the Microflora and Soluble Nitrogen Components in Cheddar Cheese