Methodology for Differentiation of Lactic Acid Bacteria in Cheese Made with Probiotic Adjunct Cultures
Journal of Dairy Science
Oberg, C. J., Moyes, L., Brothersen, C., and D. J. McMahon. 2009. Methodology for differentiation of lactic acid bacteria in cheese made with probiotic adjunct cultures. American Dairy Science Association Annual Meeting, J. Dairy Sci. 92 (E-Supp. 1):218 (T69).
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