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Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening

Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening

Soodam, Kevany; Ong, Lydia; Powell, Ian B.; Kentish, Sandra E.; Gras, Sally L.

期刊名称Dairy Science & Technology
作者Soodam, Kevany; Ong, Lydia; Powell, Ian B.; Kentish, Sandra E.; Gras, Sally L.
卷第95卷
期第5期
印刷ISSN1958-5586
电子ISSN1958-5594
文件大小1495.48KB
发表时间2015-9
DOI10.1007/s13594-015-0250-5
页码665-686

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