Partial identification of peptides from the water-insoluble fraction of Cheddar cheese
- 1 November 1994
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 61 (4) , 587-590
- https://doi.org/10.1017/s0022029900028533
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Evaluation of microbial chymosin from genetically engineered kluyveromyces lactisFood Biotechnology, 1991
- Rheological Evaluation of Maturing Cheddar CheeseJournal of Food Science, 1982