Effect of Micrococci on the Development of Flavor when Added to Cheddar Cheese Made from Pasteurized Milk

John A Alford, W.C Frazier

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https://doi.org/10.3168/jds.s0022-0302(50)91875-3

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Journal: Journal of dairy science	Publication Date: Feb 1, 1950
Citations: 21	License type: publisher-specific-oa

Abstract

Effect of Micrococci on the Development of Flavor when Added to Cheddar Cheese Made from Pasteurized Milk

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