Influence of Milk-Clotting Enzyme Concentration on the αS1-Casein Hydrolysis During Soft Cheeses Ripening

✍ Scribed by E.R. Hynes; C.A. Meinardi; N. Sabbag; T. Cattaneo; M.C. Candioti; C.A. Zalazar

• Book ID: 117974760
• Publisher: American Dairy Science Association
• Year: 2001
• Tongue: English
• Weight: 305 KB
• Volume: 84
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.s0022-0302(01)70163-4