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Culture effect on ripening characteristics and rheological behavior of cheddar cheese

Author:
Amantea, G.F., Skura, B.J., Nakai, S.
Source:
Journal of food science 1986 v.51 no.4 pp. 912-918
ISSN:
0022-1147
Subject:
Cheddar cheese, food processing, microbiology, ripening, starter cultures, rheology
Agid:
1493128