Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Changes in Granular Cheddar Cheese
J.C.C. LIN, I.J. JEON, H.A. ROBERTS, G.A. MILLIKENVolume:
52
Year:
1987
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1987.tb06688.x
File:
PDF, 774 KB
english, 1987