Author:
Blake A.J.,Powers J.R.,Luedecke L.O.,Clark S.
Funder
Washington State Dairy Products Commission
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference33 articles.
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4. Chou, Y.-E. 2000. Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in Cheddar cheese. M.S. Thesis, Washington State University (Dept. of Food Science and Human Nutrition), Pullman, WA.
5. Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in Cheddar cheese;Chou;J. Dairy Sci.,2003
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