Italian Cheese Ripening. VI. Effects of Different Types of Lipolytic Enzyme Preparations on the Accumulation of Various Free Fatty and Free Amino Acids and the Development of Flavor in Provolone and Romano Cheese

✍ Scribed by Long, J.E.; Harper, W.J.

• Book ID: 122392041
• Publisher: American Dairy Science Association
• Year: 1956
• Tongue: English
• Weight: 618 KB
• Volume: 39
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(56)94741-5