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Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
Madkor SA, Tong PS, El Soda M. Madkor SA, et al. J Dairy Sci. 2000 Aug;83(8):1684-91. doi: 10.3168/jds.S0022-0302(00)75037-5. J Dairy Sci. 2000. PMID: 10984143 Free article.
Adjunct cultures: recent developments and potential significance to the cheese industry.
El Soda M, Madkor SA, Tong PS. El Soda M, et al. Among authors: madkor sa. J Dairy Sci. 2000 Apr;83(4):609-19. doi: 10.3168/jds.S0022-0302(00)74920-4. J Dairy Sci. 2000. PMID: 10791774 Free article. Review.