Characteristics of low-fat Cheddar cheese made with added Micrococcus or Pediococcus species.

T. Bhowmik, B. Riesteren, M.A.J.S. van Boekel, E.H. Marth

    Research output: Contribution to journalArticleAcademicpeer-review

    Original languageEnglish
    Pages (from-to)230-235
    JournalMilchwissenschaft-Milk Science International
    Volume45
    Publication statusPublished - 1990

    Cite this