The role of autolysis of lactic acid bacteria in the ripening of cheese

International Dairy Journal

Volumn 5, Issue 8, 1995, Pages 855-875

  Crow, V L ^a   Coolbear, T ^a   Gopal, P K ^a   Martley, F G ^a   McKay, L L ^b   Riepe, H ^b  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000775324     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/0958-6946(95)00036-4     Document Type: Article

References (74)

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21. Invloed van oxiderende zouten op de redox potential van melk geent met zuursel
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