Addition of Probiotic Bacteria Modifies the Biodiversity of Other Lactic Acid Bacteria in Cheddar Cheese
Journal of Dairy Science
Ganesan, B., B. C. Weimer, G. Rompato, J. Pinzon, P. Desai, C. Brothersen and D. J. McMahon. 2010. Addition of probiotic bacteria modifies the biodiversity of other lactic acid bacteria in Cheddar cheese. American Dairy Science Association Annual Meeting, J. Dairy Sci. 93 (E-Suppl. 1):806 (Abstract 953)
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