Recombinant Lactococcus starters as a potential source of additional peptidolytic activity in cheese ripening - Joutsjoki, Vesa; Luoma, Susanna; Tamminen, Marja; Kilpi, Maaria; Palva, Airi (nl, 2001)
Keywords: Re; juusto; kypsyminen; maitohappobakteerit; cheese; lactic acid bacteria