A systematic study of cheese microbiology and flavor based on salt cation substitution in lower sodium Cheddar cheese: predominant bacteria in cheese microflora
Document Type
Presentation
Journal/Book Title/Conference
Ann. Mtg. Western Dairy Center
Publication Date
2012
Recommended Citation
Broadbent, J.R. 2012. A systematic study of cheese microbiology and flavor based on salt cation substitution in lower sodium Cheddar cheese: predominant bacteria in cheese microflora. Oral presentation for the Ann. Mtg. Western Dairy Center. May 8, Utah State University.
COinS
