Kieronczyk, A., Skeie, S., Langsrud, T., & Yvon, M. (2003). Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids. American Society for Microbiology.
Dyfyniad Arddull ChicagoKieronczyk, Agnieszka, Siv Skeie, Thor Langsrud, and Mireille Yvon. Cooperation between Lactococcus Lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma From Amino Acids. American Society for Microbiology, 2003.
Dyfyniad MLAKieronczyk, Agnieszka, Siv Skeie, Thor Langsrud, and Mireille Yvon. Cooperation between Lactococcus Lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma From Amino Acids. American Society for Microbiology, 2003.
Rhybudd: Mae'n bosib nad yw'r dyfyniadau hyn bob amser yn 100% cywir.