Work

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

Year: 1976

Type: other

Source: Socio-Environmental Systems Modeling

Author: L. de Jong

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W303015393

Cites:

Cited by: 51

Related to: 10