Biotechnology of flavor formation in fermented dairy products
Author:
Affiliation:
1. Western Dairy Center; Department of Nutrition, Dietetics, and Food Sciences, Utah State University; Logan Utah USA
2. University of California; Davis, School of Veterinary Medicine; Davis California USA
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118354056.ch4/fullpdf
Reference83 articles.
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3. High-efficiency gene inactivation and replacement system for Gram-positive bacteria;Biswas;Journal of Bacteriology,1993
4. The complete genome sequence of the lactic acid bacterium Lactococcus lactis subsp. lactis IL1403;Bolotin;Genome Research,2001
5. Peptide accumulation and bitterness in Cheddar cheese made using single-strain Lactococcus lactis starters with distinct proteinase specificities;Broadbent;Journal of Dairy Science,1998
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