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Impact of lactic acid bacteria on cheese flavor development : Use of biotechnology to enhance food flavor
Impact of lactic acid bacteria on cheese flavor development : Use of biotechnology to enhance food flavor
1992
J. L. Steele
G. Ünlü
Keywords:
Food science
Biotechnology
Aroma
Lactic acid
Cheesemaking
Flavor
Cheese Flavor
Food flavor
Bacteria
Chemistry
Correction
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