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Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.

Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis... http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Journal of Food Microbiology Pubmed

Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.

Bouksaim, M; Lacroix, C; Audet, P; Simard, R E
International Journal of Food Microbiology , Volume 59 (3): 16 – Oct 26, 2000
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Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.

Bouksaim, M; Lacroix, C; Audet, P; Simard, R E
International Journal of Food Microbiology , Volume 59 (3): 16 – Oct 26, 2000

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ISSN
0168-1605
DOI
10.1016/s0168-1605(00)00295-6
pmid
11020036

Abstract

Journal

International Journal of Food Microbiology – Pubmed

Published: Oct 26, 2000

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