"Comparison of Lactobacillus casei viability in yogurt and low fat Cheddar cheese" by M. Sharp

Selected Works of Jeff R. Broadbent

Follow Contact

Presentation

Comparison of Lactobacillus casei viability in yogurt and low fat Cheddar cheese

Annual IFT meeting

M. Sharp
Jeff Broadbent, Utah State University

Document Type

Presentation

Publication Date

1-1-2007

Disciplines

Life Sciences and
Nutrition

Citation Information

Sharp, M., and J.R. Broadbent. 2007. Comparison of Lactobacillus casei viability in yogurt and low fat Cheddar cheese. Selected as one of six undergraduate research oral presentations for the annual IFT meeting. July 28-August 1, Chicago, IL.