Milk Plasmin Activity Influence on Cheddar Cheese Quality during Ripening
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb08056.x/fullpdf
Reference27 articles.
1. Heat stability of plasmin (milk proteinase) and plasminogen
2. Proteinases in normal bovine milk and their action on caseins
3. Proteolysis of caseins and the proteose-peptone fraction of bovine milk
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