Impact of Autolytic and Proteolytic Lactobacilli and Nisin-Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese

✍ Scribed by L. SALLAMI; E. E. KHEADR; I. FLISS; J. C. VUILLEMARD

• Book ID: 108825745
• Publisher: Institute of Food Technologists
• Year: 2004
• Tongue: English
• Weight: 231 KB
• Volume: 69
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2004.tb17851.x