Effect of Proteolysis and Calcium Equilibrium on Functional...

Journal of Food Science 2011 Vol. 76; Iss. 3

Effect of Proteolysis and Calcium Equilibrium on Functional Properties of Natural Cheddar Cheese during Ripening and the Resultant Processed Cheese

Fang Wang, Xiaoying Zhang, Jie Luo, Huiyuan Guo, Steve S. Zeng, Fazheng Ren
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Volume:
76
Year:
2011
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2011.02085.x
File:
PDF, 216 KB
english, 2011
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