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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic

A Sheehan1, G O' Cuinn, R J Fitzgerald

  • 1Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co Cork, Ireland.

Journal of Applied Microbiology
|March 24, 2006
PubMed
Abstract

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