Cheese making with prt- and prt+ variants of N-streptococci and their mixtures : phage sensitivity, proteolysis and flavour development during ripening / J. Stadhouders, L. Toepoel, J.T.M. Wouters
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Cheese making with prt- and prt+ variants of N-streptococci and their mixtures : phage sensitivity, proteolysis and flavour development during ripening / J. Stadhouders, L. Toepoel, J.T.M. Wouters
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Cheese making with prt- and pr ...... ur development during ripening
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Cheese making with prt- and pr ...... rs, L. Toepoel, J.T.M. Wouters