The rate and degree of proteolysis is determined by cheesemaking conditions
author
statement of authorship
T.-M. Laht, S. Kask, R. Vilu, A. Pajoma
source
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
location of publication
Glen Iris
publisher
Congress Organizing Committee on behalf of the Australian National Committee of the International Dairy Federation
year of publication
pages
p. 362
conference name, date
24th International Dairy Congress, 18th-22nd September, 1994
conference location
Melbourne, Australia
ISBN
0646182358
language
inglise
subject term
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.