Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents

✍ Scribed by Mark A Fenelon; Timothy P Guinee

• Book ID: 117652750
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 266 KB
• Volume: 10
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(00)00040-6