| 000 | 00818naa a2200253 i 4500 | ||
|---|---|---|---|
| 001 | 2000000624 | ||
| 005 | 20190621134823.0 | ||
| 007 | t | ||
| 008 | 000718s1994 deu 00010 eng d | ||
| 100 | 1 | 0 |
_aKim, M.S. _98342 |
| 245 | 1 | 0 |
_aEffect of comercial fungal proteases and freeze-shocked lactobacillus helveticus CDR 101 on accelerating cheese fermentation. 2. Proteolysis _cby M.S. Kim, S.C. Kim and N.F. Olson |
| 653 | _aLactobacillus | ||
| 653 | _aProteolisis | ||
| 653 | _aFermentacion | ||
| 653 | _aProductos lacteos | ||
| 653 | _aLeche | ||
| 653 | _aAlimentos | ||
| 653 | _aTecnologia de los alimentos | ||
| 700 | 1 | 1 |
_aOlson, N.F. _98343 |
| 700 | 1 | 1 |
_aKim, S.C. _98344 |
| 740 | 0 | 1 | _aMilchwissenschaft |
| 773 | 0 |
_tMilchwissenschaft _g(1994), nº 49(8), p. 442-446 |
|
| 999 |
_c9561 _d9561 |
||
| 830 | 0 | 1 |
_aMilchwissenschaft _910136 |