Proteolysis and Flavor Development in Cheddar Cheese Made Exclusively with Single Strain Proteinase-Positive or Proteinase-Negative Starters
Open Access
- 1 April 1990
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 73 (4), 874-880
- https://doi.org/10.3168/jds.s0022-0302(90)78742-5
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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