✦ LIBER ✦
Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.
✍ Scribed by J.A. Hannon; K.N. Kilcawley; M.G. Wilkinson; C.M. Delahunty; T.P. Beresford
- Book ID
- 116540045
- Publisher
- Elsevier Science
- Year
- 2007
- Tongue
- English
- Weight
- 391 KB
- Volume
- 17
- Category
- Article
- ISSN
- 0958-6946
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