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Google圖書搜尋
Characterization of Bacteriocins Produced by Lactobacilli and Their Use to Control Calcium Lactate Crystal-forming Lactic Acid Bacteria in Cheddar Cheese
Heidi E. Uljas
出版
University of Wisconsin--Madison
, 1995
URL
http://books.google.com.hk/books?id=GJVjAAAAMAAJ&hl=&source=gbs_api