Methodology for Differentiation of Lactic Acid Bacteria in Cheese Made with Probiotic Adjunct Cultures
Document Type
Article
Journal/Book Title/Conference
Journal of Dairy Science
Volume
1
Issue
92
Publication Date
2009
First Page
218
Recommended Citation
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).