Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese
author
statement of authorship
A. Taivosalo, T. Kriščiunaite, A. Seiman, N. Part, I. Stulova, R. Vilu
source
journal volume number month
vol. 101, 2
year of publication
pages
p. 944-967 : ill
subject term
keyword
notes
Bibliogr.: p. 965-967
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
category (general)
category (sub)
kvartiil
TTÜ department
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.