Significance of low molecular weight nitrogen constituents in cheese milk and proteinase-negative variants of a Lactococcus lactis susp. cremoris strain on the production and maturation of Danbo cheese

Details

Database :

OAIster

Journal :

Sørensen , N K , Qvist , K B & Mulholland , F 1996 , ' Significance of low molecular weight nitrogen constituents in cheese milk and proteinase-negative variants of a Lactococcus lactis susp. cremoris strain on the production and maturation of Danbo cheese ' , International Dairy Journal , vol. 6 , pp. 113-128 .

Notes :

English

Publication Type :

Electronic Resource

Accession number :

edsoai.ocn842721127

Document Type :

Electronic Resource