Microbial proteinases as agents for accelerated cheese ripening-Reference-Cited by-同舟云学术

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Microbial proteinases as agents for accelerated cheese ripening

Published:1982-04 Issue:2 Volume:35 Page:75-76
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

LAW B. A.,WIGMORE ANNE S.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1982.tb02718.x/fullpdf

Reference4 articles.

1. A. J. Cliffe, and B. A. Law (1982 ) Journal of Dairy Research. In press.

2. Accelerated cheese ripening with food grade proteinases

Cited by 33 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbial Non-Coagulant Enzymes Used in Cheese Making;Microbial Cultures and Enzymes in Dairy Technology;2018

2. An overview of Bacillus proteases: from production to application;Critical Reviews in Biotechnology;2017-08-08

3. The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese;International Journal of Dairy Technology;2012-07-02

4. Mechanisms of incorporation and release of enzymes into cheese during ripening;International Dairy Journal;2005-06

5. Investigation of the ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides from cheese;International Dairy Journal;2000-01

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