✦ LIBER ✦
Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids
✍ Scribed by W.S. Tan; M.F. Budinich; R. Ward; J.R. Broadbent; J.L. Steele
- Book ID
- 117974210
- Publisher
- American Dairy Science Association
- Year
- 2012
- Tongue
- English
- Weight
- 638 KB
- Volume
- 95
- Category
- Article
- ISSN
- 0022-0302
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