Relationships amongst South African processed, young and matured Cheddar cheese pertaining to organic acid content and non-starter population

Author: Lues J.F.R.   Botha W.C.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.31, Iss.6, 1998-08, pp. : 449-457

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Abstract