Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles

Published 2009 View Full Article

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Title
Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 7, Pages 1260-1268
Publisher
Elsevier BV
Online
2009-02-01
DOI
10.1016/j.lwt.2009.01.011

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