Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles
B.V. Thage, M.L. Broe, M.H. Petersen, M.A. Petersen, M. Bennedsen, Y. ArdöVolume:
15
Year:
2005
Language:
english
DOI:
10.1016/j.idairyj.2004.08.026
File:
PDF, 330 KB
english, 2005