Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach
Budinich, M.F., Perez-Díaz, I., Cai, H., Rankin, S.A., Broadbent, J.R., Steele, J.L.
Published in Journal of dairy science (01.11.2011)
Published in Journal of dairy science (01.11.2011)
Get full text
Journal Article
Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids
Tan, W.S, Budinich, M.F, Ward, R, Broadbent, J.R, Steele, J.L
Published in Journal of dairy science (01.04.2012)
Published in Journal of dairy science (01.04.2012)
Get full text
Journal Article
Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids1
Tan, W.S., Budinich, M.F., Ward, R., Broadbent, J.R., Steele, J.L.
Published in Journal of dairy science (01.04.2012)
Published in Journal of dairy science (01.04.2012)
Get full text
Journal Article