Ripening, textural and flavor characteristics of reduced fat cheddar cheese made from adjunct cultures of Lactobacillus casei L2A

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Furtado, Mauro Mansur

Date: 1994

Subjects: Cheddar cheese
Lactobacillus casei
Low-fat foods

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: xvii, 194 pages

Permalink: https://doi.org/doi:10.25335/M5VH5CQ1B