TY  - GEN
AU  - Kocaoglu-Vurma,N A
AU  - Harper,W J
AU  - Drake,M A
AU  - Courtney,P D
TI  - Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature
SN  - 1525-3198
PY  - 2008///1219
KW  - Adolescent
KW  - Adult
KW  - Amino Acids
KW  - analysis
KW  - Carboxylic Acids
KW  - Cheese
KW  - Female
KW  - Food Microbiology
KW  - Gram-Positive Bacteria
KW  - growth & development
KW  - Hot Temperature
KW  - Humans
KW  - Hydrogen-Ion Concentration
KW  - Lactobacillus
KW  - Male
KW  - Middle Aged
KW  - Taste
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.3168/jds.2007-0592
ER  -