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Characterization of proteolysis in open texture Estonian cheese during ripening

author
statement of authorship
A. Taivosalu, M. Pugi, T.-M. Laht
source
location of publication
[Tallinn]
publisher
year of publication
pages
p. 116-117
series
conference name, date
the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010
conference location
Tallinn
url
ISSN
1406-2712
ISBN
978-9949-23-034-1
notes
Bibliogr.: 1 ref
TTÜ department
language
inglise
Taivosalu, A., Pugi, M., Laht, T.-M. Characterization of proteolysis in open texture Estonian cheese during ripening // Food and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010. [Tallinn] : TTÜ kirjastus, 2010. p. 116-117. (Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut ; 17). https://www.ester.ee/record=b1189751*est