Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening

✍ Scribed by Gripon, J-.C.; Desmazeaud, M.J.; Le Bars, D.; Bergere, J-.L.

• Book ID: 122093832
• Publisher: American Dairy Science Association
• Year: 1977
• Tongue: English
• Weight: 474 KB
• Volume: 60
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(77)84065-4