Journal article
Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles
L Ong, NP Shah
LWT - Food Science and Technology | ELSEVIER | Published : 2009
Grants
Funding Acknowledgements
This study was made possible through a grant from Australian Research Council (ARC) under a Strategic Partnership with Industry for Research and Training (SPIRT) scheme in collaboration with DSM Food Specialties Pty. Ltd. (NSW, Australia)