Say cheese! The maturing science of starter cultures
- PMID: 9335040
- DOI: 10.1038/nbt1097-950
Say cheese! The maturing science of starter cultures
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Food-grade controlled lysis of Lactococcus lactis for accelerated cheese ripening.Nat Biotechnol. 1997 Oct;15(10):976-9. doi: 10.1038/nbt1097-976. Nat Biotechnol. 1997. PMID: 9335048
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Design of thermolabile bacteriophage repressor mutants by comparative molecular modeling.Nat Biotechnol. 1997 Oct;15(10):980-3. doi: 10.1038/nbt1097-980. Nat Biotechnol. 1997. PMID: 9335049
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