✦ LIBER ✦
Proteolysis in Cheese Curd as Affected by Subcellular Fractions from Lactococcus, Lactobacillus and Propionibacterium
✍ Scribed by A.H. Pripp; L. Stepaniak; T. Sørhaug
- Book ID
- 108821862
- Publisher
- Institute of Food Technologists
- Year
- 1999
- Tongue
- English
- Weight
- 118 KB
- Volume
- 64
- Category
- Article
- ISSN
- 0022-1147
No coin nor oath required. For personal study only.