Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | International Dairy Journal |
| Volume | 41 |
| Pages (from-to) | 38-45 |
| Number of pages | 8 |
| ISSN | 0958-6946 |
| DOIs | |
| Publication status | Published - 2015 |
ID: 126425168