Genetic approaches for the improvement of strains for Italian cheese manufacture: a review
1991
Sanders, M.E.
Information on the genetics of thermophilic starters has become increasingly available over the past several years. This information brings researchers closer to being able to utilize directed genetic technologies to make targeted improvements in these cultures. This review discusses the microbiology of Italian cheese manufacture, the availability of genetic tools for use, with Italian cheese-making strains, and progress on genetic manipulation of these strains.
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Эту запись предоставил National Agricultural Library