Accumulation of gamma-aminobutyric acid into cheddar cheese by addition of heat-treated Lactococcus lactis cell
1999
Nomura, M. (National Inst. of Animal Industry, Kukizaki, Ibaraki (Japan)) | Someya, Y. | Furukawa, S. | Suzuki, I.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 397-402
Other Subjects
Tratamiento termico
Language
Japanese
Note
Summaries (En, Ja)
3 tables; 1 fig.; 12 ref
Type
Summary
2001-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center
If you notice any incorrect information relating to this record, please contact us at [email protected]