Effect of Fermentation on Proteins of Swedish Fermented Milk Products-Reference-Cited by-同舟云学术

Effect of Fermentation on Proteins of Swedish Fermented Milk Products

Published:1982-09 Issue:9 Volume:65 Page:1696-1704
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Alm Livia

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference43 articles.

1. Official methods of analysis,1975

2. Production of cellbound proteinase by Lactobacillus bulgaricus and its location in the bacterial cell;Argyle;J. Appl. Bacteriol.,1976

3. Der Wert der Sauermilchprodukte in der modernen Ernährung. (The importance of fermented milk products in modern nutrition);Blanc;Schweiz. Milchztg.,1973

4. Degradation of milk proteins by enzymes from lactic acid bacteria used in cheese making. A review;Castberg;Milchwissenschaft,1976

5. Form and function of milk proteins;Cheeseman;J. Soc. Dairy Technol.,1975

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