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The effect of reduced salt content on the function of liposome-encapsulated Neutrase and heat-treated lactobacilli in rindless low-fat cheese
Effet de la réduction de la teneur en sel sur l'activité de la Neutrase encapsulée dans des liposomes et de lactobacilles traités thermiquement dans du fromage sans croûte allégé en matière grasse

S. Skeie, J.A. Narvhus, Y. Ardö, K. Thorvaldsen and R.K. Abrahamsen

Lait, 77 5 (1997) 575-585

DOI: https://doi.org/10.1051/lait:1997541

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