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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Recombinant Lactococcus starters as a potential source of additional peptidolytic activity in cheese ripening

V Joutsjoki1, S Luoma, M Tamminen

  • 1MTT Agrifood Research Finland, Food Research, Jokioinen, Finland. vesa.joutsjoki@mtt.fi

Journal of Applied Microbiology
|May 16, 2002
PubMed
Abstract

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