Author:
Gripon J-.C.,Desmazeaud M.J.,Le Bars D.,Bergere J-.L.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference18 articles.
1. Degradation of milk proteins by enzymes from lactic acid bacteria used in cheese making. A review;Castberg;Milchwissenschaft,1976
2. β-casein degradation in Gouda and Cheddar cheese;Creamer;J. Dairy Sci.,1975
3. Identification of the primary degradation product of αs1-casein in Cheddar cheese;Creamer;N.Z.J. Dairy Sci. Technol.,1974
4. Influences of microorganisms and enzymes during cheese ripening III. Influences of microorganisms (S. lactis and Penicillium);Desmazeaud;Le Lait,1976
5. A quantitative gel-filtration method for analysis of the proteinaceous fraction of Cheddar cheese;Foster;J. Dairy Res.,1974
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