Enhanced Nutty Flavor Formation in Cheddar Cheese Made with Malty Lactococcus Lactis Adjunct Culture
Journal of Dairy Science
Carunchia Whetstine, M. E.; M. A. Drake, J. R Broadbent, and McMahon. 2006. Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture. J. Dairy Sci. 89: 3277–3284
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