About this Biochemistry, Genetics and Molecular Biology article
Preliminary Characterization of Wild Lactic Acid Bacteria and Their Abilities to Produce Flavour Compounds in Ripened Model Cheese System by C.L. Randazzo; S. De Luca; A. Todaro; C. Restuccia; C.M. Lanza; G. Spagna; C. Caggia is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- C.L. Randazzo; S. De Luca; A. Todaro; C. Restuccia; C.M. Lanza; G. Spagna; C. Caggia
- Publisher
- John Wiley and Sons; Wiley (Blackwell Publishing); Blackwell Publishing Inc.; Wiley (ISSN 1364-5072)
- Published
- 2007
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)