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Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate.
McMahon, D J; Sorensen, K M; Domek, M J; Dai, X; Sharma, P; Oberg, T S; Oberg, C J.
Afiliación
  • McMahon DJ; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322. Electronic address: Donald.McMahon@usu.edu.
  • Sorensen KM; Department of Microbiology, Weber State University, Ogden, UT 84408.
  • Domek MJ; Department of Microbiology, Weber State University, Ogden, UT 84408.
  • Dai X; Utah Agricultural Experiment Station, Utah State University, Logan 84322.
  • Sharma P; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322.
  • Oberg TS; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322.
  • Oberg CJ; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322; Department of Microbiology, Weber State University, Ogden, UT 84408.
J Dairy Sci ; 105(5): 3896-3910, 2022 May.
Article en En | MEDLINE | ID: mdl-35282916
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Texto completo: 1 Colección: 01-internacional Asunto principal: Queso Tipo de estudio: Risk_factors_studies Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2022 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Asunto principal: Queso Tipo de estudio: Risk_factors_studies Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2022 Tipo del documento: Article