Effect of Partially Purified Extracellular Serine Proteinases Produced by Brevibacterium linens on the Accelerated Ripening of Cheddar Cheese

✍ Scribed by Hayashi, K.; Revell, D.F.; Law, B.A.

• Book ID: 122043168
• Publisher: American Dairy Science Association
• Year: 1990
• Tongue: English
• Weight: 428 KB
• Volume: 73
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(90)78705-X