✦ LIBER ✦

Comparative analysis of the autolytic potential of Lactobacillus helveticus strains during Cheddar cheese ripening

✍ Scribed by OLIVE M KENNY; RICHARD J FITZGERALD; GERARD O'CUINN; THOMAS P BERESFORD; KIERAN N JORDAN

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Autolysis of selected Lactobacillus helv

✍ O. Kenny; R.J. FitzGerald; G. O’Cuinn; T. Beresford; K. Jordan 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 221 KB

An investigation of the autolytic proper

✍ Conor M. O'Donovan; Martin G. Wilkinson; Timothy P. Guinee; Patrick F. Fox 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 923 KB

Evolution of Free Amino Acids during the

✍ R. PUCHADES; L. LEMIEUX; R.E. SIMARD 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 513 KB