Author:
Boutrou R.,Sepulchre A.,Gripon J.C.,Monnet V.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
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2. Boutrou, R., A. Sepulchre, G. Pitel, C. Durier, L. Vassal, J. C. Gripon, and V. Monnet. Lactococcal lysis and curd proteolysis: two predictable events important for the development of cheese flavor. Int. Dairy J. (accepted).
3. Diversity of proteolytic enzymes among lactococci;Bruinenberg;Aust. J. DairyTechnol,1995
4. Les autolysines des bactéries lactiques;Chapot-Chartier;Lait,1996
5. Autolysis of two strains of Lactococcus lactis during cheese ripening;Chapot-Chartier;Int. Dairy J.,1994
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