Proteolysis and Flavor Development in Cheddar Cheese Made Exclusively with Single Strain Proteinase-Positive or Proteinase-Negative Starters

✍ Scribed by Farkye, N.Y.; Fox, P.F.; Fitzgerald, G.F.; Daly, C.

• Book ID: 123014999
• Publisher: American Dairy Science Association
• Year: 1990
• Tongue: English
• Weight: 776 KB
• Volume: 73
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(90)78742-5