Proteolysis in cheese investigated by high performance liquid chromatography
- 1 May 1989
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 56 (5), 823-828
- https://doi.org/10.1017/s0022029900029411
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Texture Development During Cheese RipeningJournal of Dairy Science, 1987
- Effect of ultrafiltered milk and use of different starters on the manufacture, fermentation and ripening of Havarti cheeseJournal of Dairy Research, 1987
- Electrophoretic Proteolytic Patterns in Cheddar Cheese by Rennet and Fungal Rennets: Their Significance to International Classification of Cheese VarietiesJournal of Dairy Science, 1969