Impact of Lactic Acid Bacteria on Cheese flavor Development:Molicular biology holds promise for improving our ability to control and enhance the pathways involved in cheese flavor development

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Material type: Text

TextPublication details: November 1992Description: 128 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		46;11	Available		JA02066

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