Aging-Induced Changes in Populations of Lactococci, Lactobacilli, and Aerobic Microorganisms in Low-Fat and Full-Fat Cheddar Cheese <sup></sup>.

Aging-Induced Changes in Populations of Lactococci, Lactobacilli, and Aerobic Microorganisms in Low-Fat and Full-Fat Cheddar Cheese .

Haque, Z U; Kucukoner, E; Aryana, K J.

Haque ZU; Department of Food Science and Technology, Southeast Dairy Foods Research Center, Mississippi State University, Mississippi State, Mississippi 39762, USA.
Kucukoner E; Department of Food Science and Technology, Southeast Dairy Foods Research Center, Mississippi State University, Mississippi State, Mississippi 39762, USA.
Aryana KJ; Department of Food Science and Technology, Southeast Dairy Foods Research Center, Mississippi State University, Mississippi State, Mississippi 39762, USA.

J Food Prot ; 60(9): 1095-1098, 1997 Sep.

Article en En | MEDLINE | ID: mdl-31207828