✦ LIBER ✦
The Relationship of Serine Deamination and Hydrogen Sulfide Production by Lactobacillus casei to Cheddar Cheese Flavor
✍ Scribed by Kristoffersen, T.; Nelson, F.E.
- Book ID
- 121909808
- Publisher
- American Dairy Science Association
- Year
- 1955
- Tongue
- English
- Weight
- 454 KB
- Volume
- 38
- Category
- Article
- ISSN
- 0022-0302
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