Original language | English |
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Journal | International Dairy Journal |
Volume | 41 |
Pages (from-to) | 38-45 |
Number of pages | 8 |
ISSN | 0958-6946 |
DOIs | |
Publication status | Published - 2015 |
Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin
Mette Winther Børsting, Maria K. Stallknecht, Finn Kvist Vogensen, Ylva Margareta Ardö
Research output: Contribution to journal › Journal article › Research › peer-review
7
Citations
(Scopus)