Protein breakdown in soft cheese and its relation to consistency. 3. The micellar structure of Meshanger cheese

L. de Jong

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

Original language	English
Pages (from-to)	15-25
Journal	Netherlands Milk and Dairy Journal
Volume	32
Publication status	Published - 1978

Cite this

@article{422ff40cff434c329387038be78e7a8e,

title = "Protein breakdown in soft cheese and its relation to consistency. 3. The micellar structure of Meshanger cheese",

author = "{de Jong}, L.",

year = "1978",

language = "English",

volume = "32",

pages = "15--25",

journal = "Netherlands Milk and Dairy Journal",

issn = "0028-209X",

publisher = "Elsevier",

}