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Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin. / Børsting, Mette Winther; Stallknecht, Maria K.; Vogensen, Finn Kvist; Ardö, Ylva Margareta.
In:
International Dairy Journal, Vol. 41, 2015, p. 38-45.
Research output: Contribution to journal › Journal article › peer-review
Harvard
Børsting, MW, Stallknecht, MK
, Vogensen, FK & Ardö, YM 2015, '
Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin',
International Dairy Journal, vol. 41, pp. 38-45.
https://doi.org/10.1016/j.idairyj.2014.09.002APA
Børsting, M. W., Stallknecht, M. K.
, Vogensen, F. K., & Ardö, Y. M. (2015).
Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin.
International Dairy Journal,
41, 38-45.
https://doi.org/10.1016/j.idairyj.2014.09.002Vancouver
Børsting MW, Stallknecht MK
, Vogensen FK, Ardö YM.
Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin.
International Dairy Journal. 2015;41:38-45.
https://doi.org/10.1016/j.idairyj.2014.09.002Author
Børsting, Mette Winther ; Stallknecht, Maria K. ; Vogensen, Finn Kvist ; Ardö, Ylva Margareta. / Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin. In: International Dairy Journal. 2015 ; Vol. 41. pp. 38-45.
Bibtex
@article{cd7fcabeaef14341bee281dd433dfd18,
title = "Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin",
author = "B{\o}rsting, {Mette Winther} and Stallknecht, {Maria K.} and Vogensen, {Finn Kvist} and Ard{\"o}, {Ylva Margareta}",
year = "2015",
doi = "10.1016/j.idairyj.2014.09.002",
language = "English",
volume = "41",
pages = "38--45",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin
AU - Børsting, Mette Winther
AU - Stallknecht, Maria K.
AU - Vogensen, Finn Kvist
AU - Ardö, Ylva Margareta
PY - 2015
Y1 - 2015
U2 - 10.1016/j.idairyj.2014.09.002
DO - 10.1016/j.idairyj.2014.09.002
M3 - Journal article
VL - 41
SP - 38
EP - 45
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
ER -
