Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
Costabel, Luciana M., Bergamini, Carina V., Pozza, Leila, Cuffia, Facundo, Candioti, Mario C., Hynes, EricaVolume:
82
Language:
english
Journal:
Journal of Dairy Research
DOI:
10.1017/s0022029915000175
Date:
August, 2015
File:
PDF, 263 KB
english, 2015