Influence des enzymes coagulantes et de la plasmine sur la croissance des levains en début de fabrication de l'emmental. Etude préliminaire sur milieux modèles-Reference-Cited by-同舟云学术

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Influence des enzymes coagulantes et de la plasmine sur la croissance des levains en début de fabrication de l'emmental. Etude préliminaire sur milieux modèles

Published:1997 Issue:1 Volume:77 Page:189-199
ISSN:0023-7302
Container-title:Le Lait
language:
Short-container-title:Lait

Author:

Baer A.,Ryba ,Casey M.

Publisher

EDP Sciences

Subject

Food Science

Link

http://lait.dairy-journal.org/10.1051/lait:1997113/pdf

Cited by 5 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

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2. Proteolysis and related enzymatic activities in ten Greek cheese varieties;Dairy Science & Technology;2011-08-27

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4. Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses;International Dairy Journal;2002-01

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