Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination-Reference-Cited by-同舟云学术

Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination

Published:2019-09 Issue: Volume:117 Page:287-301
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Bas Deniz,Kendirci Perihan,Salum Pelin,Govce Gokce,Erbay Zafer

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference46 articles.

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4. Determination of nitrogen fractions in cheese: evaluation of a collaborative study;Bütikofer;LWT - Food Sci. Technol.,1993

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