Work

The effect of non-starter bacteria on the chemical composition and the flavour of Cheddar cheese

Year: 1976

Type: article

Source: Journal of Dairy Research

DOI: 10.1017/s0022029900015661

Authors: B. A. Law, Marisi Castañón, M. Elisabeth Sharpe

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1985491142

FWCI: 2.127

Cites: 20

Cited by: 62

Related to: 10