Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture

✍ Scribed by Erica Hynes; Jean-Claude Ogier; Agnès Delacroix-Buchet

• Book ID: 117652895
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 600 KB
• Volume: 11
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(01)00094-2