PEPTIDES PRODUCED BY SELECTED LACTOSE-POSITIVE AND LACTOSE-NEGATIVE LACTOCOCCI IN A MODEL CHEESE RIPENING SYSTEM

Journal article

Open access

Peer reviewed

H M Abutarboush, R T Marshall and H Heymann

Journal of dairy science, Vol.72(12), pp.3143-3148

01/12/1989

Abstract

Agriculture

Agriculture, Dairy & Animal Science

Food Science & Technology

Life Sciences & Biomedicine

Science & Technology

url

https://doi.org/10.3168/jds.S0022-0302(89)79472-8View

Published (Version of record) Open

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Title: PEPTIDES PRODUCED BY SELECTED LACTOSE-POSITIVE AND LACTOSE-NEGATIVE LACTOCOCCI IN A MODEL CHEESE RIPENING SYSTEM
Creators - without role: H M Abutarboush
R T Marshall - University of Missouri
H Heymann - University of Missouri
Publication Details: Journal of dairy science, Vol.72(12), pp.3143-3148
Publisher: AMER DAIRY SCIENCE ASSN
Number of pages: 6
Identifiers: 9952801808331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article