Proteolysis and volatile components of reduced-fat cheeses made from ultrafiltered milk and different starters supplemented with lactobacilli and Lac-Prt-lactococci
Open Access
- 1 January 1997
- journal article
- Published by EDP Sciences in Le Lait
- Vol. 77 (6) , 717-728
- https://doi.org/10.1051/lait:1997651
Abstract
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