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Effect of Genetically Modifying the Lactococcal Proteolytic System on Ripening and Flavor Development in Cheddar Cheese
Guardat en:
| Publicat a: | Appl Environ Microbiol |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1994
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| Matèries: | |
| 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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