The rate and degree of proteolysis is determined by cheesemaking conditions
autor
vastutusandmed
T.-M. Laht, S. Kask, R. Vilu, A. Pajoma
allikas
24th International Dairy Congress : Melbourne, Australia, 18th-22nd September 1994 : dairying in a new global environment. Vol. 1, Brief communications and abstracts of posters and invited papers
ilmumiskoht
Glen Iris
kirjastus/väljaandja
Congress Organizing Committee on behalf of the Australian National Committee of the International Dairy Federation
ilmumisaasta
leheküljed
p. 362
konverentsi nimetus, aeg
24th International Dairy Congress, 18th-22nd September, 1994
konverentsi toimumispaik
Melbourne, Australia
ISBN
0646182358
keel
inglise
Laht, T.-M., Kask, S., Vilu, R., Pajoma, A. The rate and degree of proteolysis is determined by cheesemaking conditions // 24th International Dairy Congress : Melbourne, Australia, 18th-22nd September 1994 : dairying in a new global environment. Vol. 1, Brief communications and abstracts of posters and invited papers. Glen Iris : Congress Organizing Committee on behalf of the Australian National Committee of the International Dairy Federation, 1994. p. 362.