Mathematic modelling of the effects of temperature, pH, NaCl and aw on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology / Gobbetti, M., Lanciotti, R., DE ANGELIS, M., Corbo, M.R., Massini, R., Fox, P.. - In: ENZYME AND MICROBIAL TECHNOLOGY. - ISSN 0141-0229. - 25:(1999), pp. 795-809.
Mathematic modelling of the effects of temperature, pH, NaCl and aw on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology
MASSINI, Roberto;
1999-01-01
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