Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening
Author:
Funder
Department of Agriculture, Australian Government
Department of Agriculture Food and the Marine
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
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5. Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese;Børsting;Dairy Science & Technology,2012
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