5 results on '"Dairy bacteriology -- Research"'
Search Results
2. Encapsulated enzymes: a boom to cheese flavor; how microencapsulation can help cheesemakers speed flavor development while retaining better control
3. The role of starters in cheese flavor; new findings reveal the potential for modifying starter characteristics
4. Protecting the flavor of semi-soft cheese
5. New insights into quality control; top researchers address bacterial contamination and how to fight it
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.