Effect of fat content and starter composition on casein hydrolysis and viscoelastic parameters during ripening of semi-hard Dutch-type cheeses
author
Laht, Tiiu-Maie
Kriščiunaite, Tiina
Taivosalo, Anastassia
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
2008
pages
p. 136