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Proteolysis in Cheese during Ripening

·2004·Cheese: Chemistry, Physics and Microbiology
DOI 10.1016/s1874-558x(04)80076-9
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Metadata

Venue
Cheese: Chemistry, Physics and Microbiology
Publisher
Elsevier
Published
2004
Pages
391-VIII
ISSN
1874-558X (ISSN-L)
DOI
10.1016/s1874-558x(04)80076-9
OpenAlex
W3165420072
Cited by
202
References
21
FWCI
38.23
Type
book chapter
Language
en
Open access
closed
Licence
  • www.elsevier.com/tdm/userlicense/1.0/ (tdm)
  • www.elsevier.com/legal/tdmrep-license (tdm)

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Proteolysis in Cheese during Ripening. (2004). Cheese: Chemistry, Physics and Microbiology. https://doi.org/10.1016/s1874-558x(04)80076-9

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