Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening
Open Access
- 1 January 1997
- journal article
- Published by EDP Sciences in Le Lait
- Vol. 77 (3) , 383-398
- https://doi.org/10.1051/lait:1997326
Abstract
Le Lait, Dairy Science and Technology, An International Dairy Science Journal with a Worldwide Distribution and ReadershipKeywords
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