Microencapsulation of Cheese Ripening Systems: Production of Diacetyl and Acetoin in Cheese by Encapsulated Bacterial Cell-Free Extract

✍ Scribed by Magee, E.L.; Olson, N.F.; Lindsay, R.C.

• Book ID: 121771713
• Publisher: American Dairy Science Association
• Year: 1981
• Tongue: English
• Weight: 496 KB
• Volume: 64
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(81)82620-3