Impact of Using Exopolysaccharides (EPS)-Producing Strain on Qualities of Half-Fat Cheddar Cheese

Author:              

Publisher: Taylor & Francis Ltd

E-ISSN: 1532-2386|18|7|1546-1559

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.18, Iss.7, 2015-07, pp. : 1546-1559

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Abstract