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关键词
书目信息
页码
pp. 397-402
其它主题
Tratamiento termico
语言
日本人
注释
Summaries (En, Ja)
3 tables; 1 fig.; 12 ref
类型
Summary
2001-08-15
AGRIS AP