Volatile Compounds in Hispánico Cheese Manufactured Using a Mesophilic Starter, a Thermophilic Starter, and Bacteriocin-Producing Lactococcus lactis Subsp . lactis INIA 415

✍ Scribed by Garde, Sonia; Carbonell, María; Fernández-García, Estrella; Medina, Margarita; Nuñez, Manuel

• Book ID: 124074858
• Publisher: American Chemical Society
• Year: 2002
• Tongue: English
• Weight: 60 KB
• Volume: 50
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf020577v