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Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening
Influence du NaCl et du pH sur les enzymes intracellulaires qui affectent l'affinage du cheddar

B. Weimer, B. Dias, M. Ummadi, J. Broadbent, C. Brennand, J. Jaegi, M. Johnson, F. Milani, J. Steele and D.V. Sisson

Lait, 77 3 (1997) 383-398

DOI: https://doi.org/10.1051/lait:1997326

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