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Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature |
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| Authors: | Kocaoglu-Vurma N A Harper W J Drake M A Courtney P D |
| Affiliation: | * Department of Food Science and Technology, The Ohio State University, Columbus 43210 † Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695 |
| Abstract: | |
| Keywords: | Swiss cheese adjunct culture Lactobacillus casei citrate |
| 本文献已被 ScienceDirect PubMed 等数据库收录！ | |