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The use of viable and heat-shocked Lactobacillus helveticus DPC 4571 in enzyme-modified cheese production
Lee, BH; Kilcawley, KN; Hannon, JA; Park, SY; Wilkinson, MG; Beresford, TP
(2007)
The use of viable and heat-shocked Lactobacillus helveticus DPC 4571 in enzyme-modified cheese production in Food Biotechnology 10.1080/08905430701410530