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Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria
Home
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Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria
Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria
JB
Jeffery R. Broadbent
Jeffery R. Broadbent
JS
James L. Steele
James L. Steele
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9 August 2007
book chapter
other
Published by
American Chemical Society (ACS)
p.
177-192
https://doi.org/10.1021/bk-2007-0971.ch010
Abstract
No abstract available
Keywords
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Cited by 2 articles