Effect of cook temperature on primary proteolysis and predicted residual chymosin activity of a semi-hard cheese manufactured using thermophilic cultures

✍ Scribed by Jeremiah J. Sheehan; Jorge C. Oliveira; Alan L. Kelly; Paul L.H. Mc Sweeney

• Book ID: 116540114
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 288 KB
• Volume: 17
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2006.08.012