Effect of fat content and starter composition on casein hydrolysis and viscoelastic parameters during ripening of semi-hard Dutch-type cheeses
statement of authorship
T.-M.Laht, T.Krisciunaite, A.Taivosalo
source
5th IDF Symposium on Cheese Ripening : 9-13 March 2008, Bern, Swizerland
location of publication
Bern
year of publication
pages
p. 136
subject term
language
inglise
Laht, T.-M., Krisciunaite, T., Taivosalo, A. Effect of fat content and starter composition on casein hydrolysis and viscoelastic parameters during ripening of semi-hard Dutch-type cheeses // 5th IDF Symposium on Cheese Ripening : 9-13 March 2008, Bern, Swizerland. Bern, 2008. p. 136.