✦ LIBER ✦
Peptide Accumulation and Bitterness in Cheddar Cheese Made Using Single-Strain Lactococcus lactis Starters with Distinct Proteinase Specificities
✍ Scribed by Jeffery R. Broadbent; Marie Strickland; Bart C. Weimer; Mark E. Johnson; James L. Steele
- Book ID
- 117978464
- Publisher
- American Dairy Science Association
- Year
- 1998
- Tongue
- English
- Weight
- 357 KB
- Volume
- 81
- Category
- Article
- ISSN
- 0022-0302
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