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Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
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Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese

J R Broadbent1, K Houck, M E Johnson

  • 1Western Dairy Center, Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700, USA. broadbnt@cc.usu.edu

Journal of Dairy Science
|September 26, 2003
PubMed

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