Proteolysis and Lipolysis in Ripening Cheddar Cheese Made with Conventional Bulk Starter and with Frozen Concentrated Direct‐to‐the‐Vat Starter Culture
- 1 September 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (5) , 1345-1348
- https://doi.org/10.1111/j.1365-2621.1981.tb04170.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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