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THE EFFECT OF REDUCED SALT CONTENT ON THE FUNCTION OF LIPOSOME-ENCAPSULATED NEUTRASE AND HEAT-TREATED LACTOBACILLI IN RINDLESS LOW-FAT CHEESE
Authors: SKEIE S NARVHUS JA ARDO Y THORVALDSEN K ABRAHAMSEN RK
Citation: S. Skeie et al., THE EFFECT OF REDUCED SALT CONTENT ON THE FUNCTION OF LIPOSOME-ENCAPSULATED NEUTRASE AND HEAT-TREATED LACTOBACILLI IN RINDLESS LOW-FAT CHEESE, Le Lait, 77(5), 1997, pp. 575-585
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