Effect of Genetically Modifying the Lactococcal Proteolytic System on Ripening and Flavor Development in Cheddar Cheese

Guardat en:
Dades bibliogràfiques
Publicat a:Appl Environ Microbiol
Autors principals: McGarry, A., Law, J., Coffey, A., Daly, C., Fox, P. F., Fitzgerald, G. F.
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology (ASM) 1994
Matèries:
Physiology and Biotechnology
Accés en línia:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC201973/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16349452/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.60.12.4226-4233.1994
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