Journal
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6
Volume 6, Issue -, Pages 1-17Publisher
ANNUAL REVIEWS
DOI: 10.1146/annurev-food-022814-015713
Keywords
lactococci; plasmids; milk coagulation; aroma production; transduction; conjugation; genetics; lactose utilization
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This article describes my early life and the chance events leading to my becoming a microbiologist and then my embarking on a career developing the plasmid biology and genetics of lactococci used in milk fermentations.
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