Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese

statement of authorship
A. Taivosalo, T. Kriščiunaite, A. Seiman, N. Part, I. Stulova, R. Vilu
journal volume number month
vol. 101, 2
year of publication
pages
p. 944-967 : ill
keyword
notes
Bibliogr.: p. 965-967
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
kvartiil
Q1
language
inglise
Taivosalo, A., Kriščiunaite, T., Seiman, A., Part, N., Stulova, I., Vilu, R. Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese // Journal of dairy science (2018) vol. 101, 2, p. 944-967 : ill. https://doi.org/10.3168/jds.2017-12944