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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system

D L Midje1, E D Bastian, H A Morris

  • 1Department of Food Science and Nutrition and School of Statistics, University of Minnesota, St. Paul, Minnesota 55108, USA.

Journal of Agricultural and Food Chemistry
|May 23, 2000
PubMed

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