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Ripening, textural and flavor characteristics of reduced fat cheddar cheese made from adjunct cultures of Lactobacillus casei L2A

Ripening, textural and flavor characteristics of reduced fat cheddar cheese made from adjunct cultures of Lactobacillus casei L2A

Furtado, Mauro Mansur

Text (1994)

Part of Electronic Theses & Dissertations

Modulation of Escherichia coli O157:H7 mediated production of proinflammatory mediators by two species of Lactobacilli in two conditionally immortal colon epithelial cell lines

Modulation of Escherichia coli O157:H7 mediated production of proinflammatory mediators by two species of Lactobacilli in two conditionally immortal colon epithelial cell lines

Block, Erica M.

Text (2004)

Part of Electronic Theses & Dissertations