Impact of the proteolysis due to lactobacilli on the...

Dairy Science & Technology (EDP Sciences) 2009 / 01 Vol. 89; Iss. 1

Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese

Romain Richoux, Lydie Aubert, Grégory Roset, Jean-René Kerjean
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Volume:
89
Pages:
11
DOI:
10.1051/dst:2008030
Date:
January, 2009
File:
PDF, 237 KB
2009
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