✦ LIBER ✦
Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese
✍ Scribed by Yarlagadda, Anil B; Wilkinson, Martin G; Ryan, Siobhan P; Doolan, Imelda A; O'sullivan, Maurice G; Kilcawley, Kieran N
- Book ID
- 121661068
- Publisher
- John Wiley and Sons
- Year
- 2013
- Tongue
- English
- Weight
- 375 KB
- Volume
- 67
- Category
- Article
- ISSN
- 1364-727X
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