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May 1, 1994Journal of Dairy Research

Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening

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Authors

MWMartin G. WilkinsonUniversity of LimerickTGTimothy P. GuineeTeagasc - The Irish Agriculture and Food Development AuthorityDODaniel M. O'Callaghan

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Cite This Study

Wilkinson et al. (1994) studied this question.

synapsesocial.com/papers/6a9bfb08e4ac51ed04cc63adhttps://doi.org/10.1017/s0022029900028260
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