Influence of Different Combinations of Lactobacillus Helveticus and Propionibacterium Shermani on Split Defect in Swiss Cheese

Authors

S. R. White
Donald J. McMahon, Utah State UniversityFollow
Jeff Broadbent, Utah State UniversityFollow
C. J. Oberg
G. L. Hong

Document Type

Presentation

Journal/Book Title/Conference

Influence of Different Combinations of Lactobacillus Helveticus and Propionibacterium Shermani on Split Defect in Swiss Cheese

Publication Date

2000

Comments

Presentation at the Annual Meeting, Institute of Food Technologists

Recommended Citation

White, S.R., D. J. McMahon, J. R. Broadbent, C. J. Oberg, and G. L. Hong. 2000.. Influence of different combinations of Lactobacillus helveticus and Propionibacterium shermani on split defect in Swiss cheese. Annual Meeting, Institute of Food Technologists, Dallas, Texas, June12-14, 2000 (Abstract 50-6)