Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Reference85 articles.
1. Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese
2. Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Composition and Proteolysis
3. Barz R.L., Cremer C.P., Process of making acceptable Mozzarella cheese without aging, US Pat. No. 5 200 216, Leprino Foods Company, assignee, 1993.
4. Barz R.L., Cremer C.P., Process of making Mozzarella cheese, US Pat. No. 5 567 464, Leprino Foods Company, assignee, 1996.
Cited by
28 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献