The Effect of the Cysteine Proteinase from Micrococcus sp. INIA 528 on the Ripening Process of Manchego Cheese
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering
Reference33 articles.
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4. Caseinolytic activity of micrococci isolated from Cheddar cheese;Nath;J. Dairy Sci.,1972
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