Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions With and Without Adjunct Lactobacilli [B3278]

Research output: Contribution to journal › Article › peer-review

Original language	English (Ireland)
Journal	International Dairy Journal
Publication status	Published - 1996

Cite this

@article{a988e171d93a431eb6b07b50d225051e,

title = "Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions With and Without Adjunct Lactobacilli [B3278]",

author = "Paul Mcsweeney and C.M Lynch and P.F Fox and T.M Cogan and F.D Drinan",

year = "1996",

language = "English (Ireland)",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier B.V.",

}