Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.
St-Gelais D; Lessard J; Champagne CP; Vuillemard JC; Journal Of Dairy Science, 2009, vol. 92, issue 5, p 1856, ISSN 15253198. ISBN 15253198.

Full Text Resources Located for this Citation

View article on EBSCOhost(Login required)
View article via CrossRef