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

Na minha lista:
書目詳細資料
發表在:Appl Environ Microbiol
Main Authors: McGarry, A., Law, J., Coffey, A., Daly, C., Fox, P. F., Fitzgerald, G. F.
格式: Artigo
語言:Inglês
出版: American Society for Microbiology (ASM) 1994
主題:
Physiology and Biotechnology
在線閱讀: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
標簽: 添加標簽
沒有標簽, 成為第一個標記此記錄!

相似書籍