Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids
W.S. Tan, M.F. Budinich, R. Ward, J.R. Broadbent, J.L. SteeleVolume:
95
Year:
2012
Language:
english
DOI:
10.3168/jds.2011-4847
File:
PDF, 638 KB
english, 2012