Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

Research output: Contribution to journalJournal articleResearchpeer-review

  • Mette Winther Børsting
  • Karsten Bruun Qvist
  • Morten Rasmussen
  • Jannik Vindeløv
  • Vogensen, Finn Kvist
  • Ylva Margareta Ardö
Original languageEnglish
JournalDairy Science & Technology
Issue number5
Pages (from-to)593-612
Number of pages20
Publication statusPublished - 2012

ID: 41817545