Milk Plasmin Activity Influence on Cheddar Cheese Quality during Ripening

✍ Scribed by N.ANA Y. FARKYE; C.HRISTINA F. LANDKAMMER

• Book ID: 108818581
• Publisher: Institute of Food Technologists
• Year: 1992
• Tongue: English
• Weight: 626 KB
• Volume: 57
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1992.tb08056.x