Survival of Probiotic Adjunct Cultures Added to Low-Fat, Reduced Fat, and Full Fat Cheddar Cheese
Journal of Dairy Science
Oberg, C. J., Moyes, L., Brothersen, C., and D. J. McMahon . 2009. Survival of probiotic adjunct cultures added to low-fat, reduced fat, and full fat cheddar cheese. American Dairy Science Association Annual Meeting, J. Dairy Sci. 92 (E-Supp. 1):500 (526).
This document is currently not available here.