A systematic study of cheese microbiology and flavor based on salt cation substitution in lower sodium Cheddar cheese: identification of the predominant species of lactic aid bacteria present during aging
Document Type
Presentation
Journal/Book Title/Conference
Ann. Mtg. Western Dairy Center
Publication Date
2011
Recommended Citation
Broadbent*, J.R. 2011. A systematic study of cheese microbiology and flavor based on salt cation substitution in lower sodium Cheddar cheese: identification of the predominant species of lactic aid bacteria present during aging. Oral presentation for the Ann. Mtg. Western Dairy Center. May 10-11, Utah State University.
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