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

F.M.W. Visser

    Research output: Thesisinternal PhD, WU

    Fingerprint

    Dive into the research topics of 'Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese'. Together they form a unique fingerprint.

    Agriculture & Biology