Measuring Proteolysis in Cheddar Cheese Slurries: Comparison of Hull and Trinitrobenzene Sulfonic Acid Procedures

✍ Scribed by Samples, D.R.; Richter, R.L.; Dill, C.W.

• Book ID: 122972174
• Publisher: American Dairy Science Association
• Year: 1984
• Tongue: English
• Weight: 294 KB
• Volume: 67
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(84)81266-7