A Model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening

✍ Scribed by M. Gatti; J. De Dea Lindner; F. Gardini; G. Mucchetti; D. Bevacqua; M.E. Fornasari; E. Neviani

• Book ID: 117972097
• Publisher: American Dairy Science Association
• Year: 2008
• Tongue: English
• Weight: 727 KB
• Volume: 91
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2008-1069