Protein breakdown in soft cheese and its relation to consistency. I. Proteolysis and consistency of 'Noordhollandse Meshanger' cheese

L. de Jong

    Research output: Contribution to journalArticleAcademicpeer-review

    Original languageEnglish
    Pages (from-to)242-253
    JournalNetherlands Milk and Dairy Journal
    Volume30
    Publication statusPublished - 1976

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