Author:
Zevaco Claude,Desmazeaud M.J.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference27 articles.
1. Degradation of milk proteins by enzymes from lactic acid bacteria used in cheese making. A review;Castberg;Milchwissenschaft,1976
2. Identification of the primary degradation product of αs1-casein in cheddar cheese. New Zealand;Creamer;J. Dairy Sci. Technol.,1974
3. Propriétés générates et spécificité d’action d’une endopeptidase newre intracellulaire de Streptococcus thermopbilus;Desmazeaud;Biochimie,1974
4. General mechanism of protein breakdown during cheese ripening;Desmazeaud;Milchwissenschaft,1977
5. Etude du rôle des microorganismes et des enzymes au Cours de la maturation des fromages. III. Influence des microorganismes (Streptococcus lactis, Penicillium caseicolum and P. roqueforti);Desmazeaud;Le Lait,1976
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