"Sensory and Microbiological Properties of Cheddar Cheese Made with Different Fat Content" by M. A. Drake

Selected Works of Donald J. McMahon

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Sensory and Microbiological Properties of Cheddar Cheese Made with Different Fat Content

Journal of Dairy Science

M. A. Drake
C. J. Brighton
Donald J. McMahon, Utah State University
Jeff Broadbent, Utah State University

Document Type

Article

Publication Date

1-1-2008

Disciplines

Life Sciences and
Nutrition

Citation Information

Drake, M. A., C. J. Brighton, D. J. McMahon, and J. R. Broadbent. 2008. Sensory and microbiological properties of cheddar cheese made with different fat content. ADSA Annual Meeting, J. Dairy Sci. 91 (E-Supp. 1):14 (T38).