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Engineering Cell-permeable Protein
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Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening

M C Martínez-Cuesta1, T Requena, C Peláez

  • 1Departamento de Ciencia y Tecnología de Productos Lácteos, Instituto del Frío (CSIC), Ciudad Universitaria, Madrid, Spain. ifrcm94@if.csic.es

International Journal of Food Microbiology
|January 5, 2002
PubMed

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