answersLogoWhite

0

Michael Emmanuel Maragoudakis has written:

'The ripening of cheddar cheese made with rennet as compared with a rennet-like substitute' -- subject(s): Cheddar cheese, Rennet

'Biosynthesis of aminodicarboxylic acids in Acetobacter suboxydans' -- subject(s): Biosynthesis

User Avatar

Wiki User

10y ago

What else can I help you with?