Contribution of enzymes from rennet and starter bacteria, and of milk protease, to proteolysis and flavour development in Gouda cheese. 2

F.M.W. Visser

    Research output: Contribution to journalArticleAcademicpeer-review

    Original languageEnglish
    Pages (from-to)188-209
    JournalNetherlands Milk and Dairy Journal
    Volume31
    Publication statusPublished - 1977

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