1 results
Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure
-
- Journal:
- Journal of Dairy Research / Volume 71 / Issue 1 / February 2004
- Published online by Cambridge University Press:
- 08 March 2004, pp. 107-115
- Print publication:
- February 2004
-
- Article
- Export citation