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KMID : 1024619950150020210
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Food Science of Animal Resources
1995 Volume.15 No. 2 p.210 ~ p.216
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Study on the Accelerated Ripening of Cheddar Cheese made with Freeze-shocked Lactobacillus casie ssp. casei ATCC393 I.General Composition and Ripening Degree
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Kim Yong-Hui
Hwang Joo-Hwan
Cha Kwang-Jong
Yu Jae-Hyeun
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Abstract
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KEYWORD
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