Effect of Free or Encapsulated Recombinant Aminopeptidase of Lactobacillus rhamnosus S93 on Acceleration of Cheddar Cheese Ripening
Azarnia, Sorayya, Lee, Byong H., St-Gelais, Daniel, Champagne, Claude P., Kilcawley, Kieran N.Volume:
24
Language:
english
Journal:
Food Biotechnology
DOI:
10.1080/08905431003784853
Date:
May, 2010
File:
PDF, 240 KB
english, 2010