Contribution of enzymes from rennet and starter bacteria, and of milk protease, to proteolysis and flavour development in Gouda cheese. 3

F.M.W. Visser

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	210-239
Journal	Netherlands Milk and Dairy Journal
Volume	31
Publication status	Published - 1977

Cite this

@article{6b192f0731ec49f58bbc499c44376a96,

title = "Contribution of enzymes from rennet and starter bacteria, and of milk protease, to proteolysis and flavour development in Gouda cheese. 3",

author = "F.M.W. Visser",

year = "1977",

language = "English",

volume = "31",

pages = "210--239",

journal = "Netherlands Milk and Dairy Journal",

issn = "0028-209X",

publisher = "Elsevier",

}