Development of a Cheddar Cheese Using Biological Preservartives as Substitutes for Chemical Preservatives

dc.contributor.author	Ulpathakumbura, C.P.
dc.contributor.author	Ranadheera, C.S.
dc.contributor.author	Seneviratne, N.D.
dc.contributor.author	Jayawardene, L.P.I.N.P.
dc.contributor.author	Chandrapala, A.K.P.
dc.contributor.author	Vidanarachchi, J.K.
dc.date.accessioned	2017-02-06T10:20:57Z
dc.date.available	2017-02-06T10:20:57Z
dc.date.issued	7/2/2014
dc.identifier.citation	6th Annual Research Symposium Proceedings 2014, Faculty of Agriculture (46Pg)	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/109
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Biological Preservatives	en_US
dc.subject	Cheddar Cheese	en_US
dc.subject	Lactic acid Bacteria	en_US
dc.subject	Nisin	en_US
dc.title	Development of a Cheddar Cheese Using Biological Preservartives as Substitutes for Chemical Preservatives	en_US
dc.type	Article	en_US