Volatile compounds and aroma of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis subsp. lactis INIA 639 as an adjunct culture

✍ Scribed by Sonia Garde; Marta Ávila; Estrella Fernández-García; Margarita Medina; Manuel Nuñez

• Book ID: 116540101
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 236 KB
• Volume: 17
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2006.07.005