The Use of Viable and Heat-shocked Lactobacillus helveticus DPC 4571 in Enzyme-Modified Cheese Production
Lee, B.H., Kilcawley, K.N., Hannon, J.A., Park, S.Y., Wilkinson, M.G., Beresford, T.P.Volume:
21
Language:
english
Journal:
Food Biotechnology
DOI:
10.1080/08905430701410530
Date:
June, 2007
File:
PDF, 393 KB
english, 2007