%0 Journal Article
%T Effect of Added Lactobacilli on Composition and Texture of Cheddar Cheese During Accelerated Maturation
%A TRÉPANIER, G.
%A SIMARD, R.E.
%A LEE, B.H.
%J Journal of Food Science
%V 56
%N 3
%@ 0022-1147
%D 1991-05-01
%I Wiley Subscription Services, Inc., A Wiley Company
%~ DeepDyve