Sensory and Microbiological Properties of Cheddar Cheese Made with Different Fat Content
Journal of Dairy Science
Drake, M. A., C. J. Brighton, D. J. McMahon, and J. R. Broadbent. 2008. Sensory and microbiological properties of cheddar cheese made with different fat content. ADSA Annual Meeting, J. Dairy Sci. 91 (E-Supp. 1):14 (T38).