Comparison of Lactobacillus casei viability in yogurt and low fat Cheddar cheese

Authors

M. Sharp
Jeff Broadbent, Utah State UniversityFollow

Document Type

Presentation

Journal/Book Title/Conference

Annual IFT meeting

Publication Date

2007

Recommended Citation

Sharp, M., and J.R. Broadbent. 2007. Comparison of Lactobacillus casei viability in yogurt and low fat Cheddar cheese. Selected as one of six undergraduate research oral presentations for the annual IFT meeting. July 28-August 1, Chicago, IL.