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Presentation
Comparison of Lactobacillus casei viability in yogurt and low fat Cheddar cheese
Annual IFT meeting
  • M. Sharp
  • Jeffery R. Broadbent, Utah State University
Document Type
Presentation
Publication Date
1-1-2007
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.