Volatile compounds and aroma of Hispánico cheese...

International Dairy Journal 2007 Vol. 17; Iss. 6

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

Sonia Garde, Marta Ávila, Estrella Fernández-García, Margarita Medina, Manuel Nuñez
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
17
Year:
2007
Language:
english
DOI:
10.1016/j.idairyj.2006.07.005
File:
PDF, 236 KB
english, 2007
Conversion to is in progress
Conversion to is failed