Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Changes in Granular Cheddar Cheese

✍ Scribed by J.C.C. LIN; I.J. JEON; H.A. ROBERTS; G.A. MILLIKEN

• Book ID: 108812011
• Publisher: Institute of Food Technologists
• Year: 1987
• Tongue: English
• Weight: 774 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1987.tb06688.x