Acceleration of Cheddar cheese ripening by free and encapsulated recombinant aminopeptidase of Lactobacillus rhamnosus.

Azarnia, S., Lee, B.-H., St-Gelais, D., and Champagne, C.P. (2007). "Acceleration of Cheddar cheese ripening by free and encapsulated recombinant aminopeptidase of Lactobacillus rhamnosus.", 7th Annual Meeting of the Institute of Food Technologists (IFT), McCormick Place Convention Center, Chicago, IL, USA, July 28-August 1, 2007.