Comparison of the Proteolysis Produced by Rennet Extract and the Pepsin Preparation Metroclot during Ripening of Cheddar Cheese

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Bibliographic Details
Published inJournal of dairy science Vol. 47; no. 1; pp. 1 - 7
Main Authors Melachouris, N. P, Tuckey, S. L
Format Journal Article
LanguageEnglish
Published Champaign Am Dairy Sci Assoc 01.01.1964
American Dairy Science Association
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ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(64)88572-6