Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

Author： Drake M.A.   Boylston T.D.   Spence K.D.   Swanson B.G.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.30, Iss.1, 1997-01, pp. : 35-40

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