Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains

✍ Scribed by HÜSEYIN A KIRMACI; ALI A HAYALOGLU; BARBAROS ÖZER; MUSTAFA AKÇELIK; NEFISE AKKOÇ

• Book ID: 111140019
• Publisher: John Wiley and Sons
• Year: 2011
• Tongue: English
• Weight: 471 KB
• Volume: 64
• Category: Article
• ISSN: 1364-727X
• DOI: 10.1111/j.1471-0307.2011.00673.x