The role of lactic acid bacteria in accelerated cheese ripening
Author:
Publisher
Oxford University Press (OUP)
Subject
Infectious Diseases,Microbiology
Link
http://academic.oup.com/femsre/article-pdf/12/1-3/239/18118728/12-1-3-239.pdf
Reference91 articles.
1. Proteolytic enzymes and their relation to cheese ripening and flavor. An overview;Visser;J. Dairy Sci.,1993
2. Genetics of the proteolytic system of lactic acid bacteria;Kok;FEMS Microbiol. Rev.,1990
3. Activité protéolytique intracellulaire de streptocoques lactiques mésophiles, rlôe au cours de l'affinage des fromages;Desmazeaud;Lait,1979
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