Le Lait

C-terminal end of κ-casein is hydrolysed before renneting during soft cheese manufacture

Rachel Boutrou, Daniel Mollé and Joëlle Léonil

Lait, 83 4 (2003) 335-341

Published online: 22 May 2003

DOI: 10.1051/lait:2003016

Rachel Boutrou

Daniel Mollé

Joëlle Léonil

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