Original language | English |
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Pages (from-to) | 247-264 |
Journal | Netherlands Milk and Dairy Journal |
Volume | 31 |
Publication status | Published - 1977 |
Contribution of enzymes from rennet and starter bacteria, and of milk protease, to proteolysis and flavour development in Gouda cheese. 4
F.M.W. Visser, A.E.A. de Groot-Mostert
Research output: Contribution to journal › Article › Academic › peer-review