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Publication

Effect of cooking temperature on the ripening of novel hybrid cheeses manufactured using Lactobacillus helveticus and Streptococcus thermophilus.
Fenelon, MA; Sheehan, JJ; Mc Sweeney, PLH; Wilkinson, MG
(2001)
Effect of cooking temperature on the ripening of novel hybrid cheeses manufactured using Lactobacillus helveticus and Streptococcus thermophilus. in Irish Journal Of Agriculture And Food Research