Improving Cheese Functionality by Modifying Manufacturing Procedures and Culture Selection

Authors

C. J. Oberg
Donald J. McMahon, Utah State UniversityFollow

Document Type

Presentation

Journal/Book Title/Conference

Improving Cheese Functionality by Modifying Manufacturing Procedures and Culture Selection

Publication Date

2002

First Page

34

Last Page

45

Comments

Presentation at the Marschall Cheese Seminar

Recommended Citation

Oberg, C. J., and D. J. McMahon. 2002. Improving cheese functionality by modifying manufacturing procedures and culture selection. Page 34-45 in Proceeding of Marschall Cheese Seminar, Visalia, California, October 2-3rd.