"Evaluation of commercial adjuncts for use in cheese ripening : 4. Comp" by M. El-Soda, S. A. Madkor et al.

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Dairy Science

Title

Evaluation of commercial adjuncts for use in cheese ripening : 4. Comparison between attenuated and not attenuated lactobacilli

Author Info

M. El-Soda, University of Alexandria
S. A. Madkor, Minia University
P. S. Tong, California Polytechnic State University - San Luis ObispoFollow

Publication Date

2000

Recommended Citation

Published in Milchwissenschaft, Volume 55, Issue 5, January 1, 2000, pages 260-263.

Disciplines

Dairy Science

Copyright

2000 Milchwissenschaft

Included in

Dairy Science Commons

COinS

URL: https://digitalcommons.calpoly.edu/dsci_fac/93