Influence of Ripening Temperature, Added Commercial Enzyme Preparations and Attenuated Mutant (Lac⁻) Lactococcus lactis Starter on the Proteolysis and Maturation of Cheddar Cheese

Autor:	Guinee, T. P., Wilkinson, M. G., Mulholland, E. O., Fox, P. F.
Zdroj:	Irish Journal of Food Science and Technology, 1991 Jan 01. 15(1/2), 27-52.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/25558218 Zobrazit plný text záznamu