MICROBIAL CATABOLISM OF AMINO ACIDS DURING CHEESE RIPENING
- Other title
- CATABOLISME MICROBIEN DES AMINOACIDES AU COURS DE L'AFFINAGE DU FROMAGE (fr)
- Author
- HEMME D; BOUILLANNE C; METRO F; DESMAZEAUD MJ
I.N.R.A., LAB. MICROBIOL. LAITIERE GENIE ALIMENTAIRE/JOUY-EN-JOSAS 78350/FRA - Source
- SCIENCES DES ALIMENTS; ISSN 0240-8813; FRA; DA. 1982; VOL. 2; NO 2; PP. 113-123; ABS. FRE; BIBL. 32 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- FROMAGE TECHNOLOGIE ALIMENTAIRE AMINOACIDE METABOLISME AROME BIODEGRADATION ARTICLE SYNTHESE BREVIBACTERIUM LINENS ALIMENT BACTERIE BIOTECHNOLOGIE MICROBIOLOGIE
- Keyword (en)
- CHEESE FOOD TECHNOLOGY AMINOACID METABOLISM AROMA BIODEGRADATION REVIEW BREVIBACTERIUM LINENS FOOD BACTERIA BIOTECHNOLOGY MICROBIOLOGY
- Keyword (es)
- BIOTECNOLOGIA MICROBIOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology
- Discipline
- Biotechnology Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0176291
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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