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Effect of cooking temperature on the autolysis of starter, Lactococcus lactis subsp. cremoris AM2, and the maturation of Cheddar cheese
Wilkinson, MG; Guinee, TP; O'Callaghan, DM; Fox, PF
(1995)
Effect of cooking temperature on the autolysis of starter, Lactococcus lactis subsp. cremoris AM2, and the maturation of Cheddar cheese in Milschwissenshaft