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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

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

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Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli

S A Madkor1, P S Tong, M El Soda

  • 1Dairy Product Technology Center, California Polytechnic State University, San Luis Obispo 93407, USA.

Journal of Dairy Science
|September 13, 2000
PubMed

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