Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening - Archive ouverte HAL Access content directly
Journal Articles Le Lait Year : 1997

Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening

B Weimer
  • Function : Author
B Dias
  • Function : Author
M Ummadi
  • Function : Author
J Broadbent
  • Function : Author
C Brennand
  • Function : Author
J Jaegi
  • Function : Author
M Johnson
  • Function : Author
F Milani
  • Function : Author
J Steele
  • Function : Author
Dv Sisson
  • Function : Author
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Dates and versions

hal-00929533 , version 1 (01-01-1997)

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  • HAL Id : hal-00929533 , version 1

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B Weimer, B Dias, M Ummadi, J Broadbent, C Brennand, et al.. Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening. Le Lait, 1997, 77 (3), pp.383-398. ⟨hal-00929533⟩
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