Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions
C. M. Lynch(University College Cork), Finbarr Drinan(Teagasc - The Irish Agriculture and Food Development Authority), Paul L.H. McSweeney(University College Cork), Patrick F. Fox(University College Cork), T. M. Cogan(Vrije Universiteit Brussel)
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