Effect of Free or Encapsulated Recombinant Aminopeptidase of Lactobacillus rhamnosus S93 on Acceleration of Cheddar Cheese Ripening

✍ Scribed by Azarnia, Sorayya; Lee, Byong H.; St-Gelais, Daniel; Champagne, Claude P.; Kilcawley, Kieran N.

• Book ID: 126638755
• Publisher: Taylor and Francis Group
• Year: 2010
• Tongue: English
• Weight: 240 KB
• Volume: 24
• Category: Article
• ISSN: 0890-5436
• DOI: 10.1080/08905431003784853