Proteolysis and consistency changes of Gouda and...

Czech Journal of Food Sciences 2013 / 02 Vol. 19; Iss. No. 2

Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening

Němcová, l., Štětina, J., Valentová, H.
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Volume:
19
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/6578-cjfs
Date:
February, 2013
File:
PDF, 124 KB
2013
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