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

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

Furtado, Mauro Mansur

Text (1994)

Part of Electronic Theses & Dissertations

Microstructure, sensory and textural characteristics of cheddar cheese as influenced by milkfat

Microstructure, sensory and textural characteristics of cheddar cheese as influenced by milkfat

Bryant, Anita Corinne

Text (1993)

Part of Electronic Theses & Dissertations