| 000 | 00455nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aJames L Steele | ||
| 245 | 0 | _aImpact 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 | |
| 260 | _cNovember 1992 | ||
| 300 | _a128 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
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| 999 |
_c398999 _d398999 |
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