Accelerating the ripening of cheese by the addition of proteolytic enzymes : 3, The proteolytic characteristics of lactobacili

URI: http://urn.fi/URN:NBN:fi:bib:me:W00062468200
author
contributor
inLanguage
  • en
isPartOf
name
  • Accelerating the ripening of cheese by the addition of proteolytic enzymes : 1, The characteristics of the enzymes
  • Accelerating the ripening of cheese by the addition of proteolytic enzymes : 2, Preparation of edam cheese
  • Accelerating the ripening of cheese by the addition of proteolytic enzymes : 3, The proteolytic characteristics of lactobacili
P60049

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Accelerating the ripening of cheese by the addition of proteolytic enzymes : 1, The characteristics of the enzymes

URI: http://urn.fi/URN:NBN:fi:bib:me:I00062468200
datePublished
  • 1984
description
  • Erip.: Meijeritieteellinen aikakauskirja ; 42, 1984, 1.
  • kuvitettu
identifier
  • propertyID: FI-FENNI value: 16011
  • propertyID: FI-MELINDA value: 000624682
  • propertyID: skl value: f851437
isPartOf
name
  • Accelerating the ripening of cheese by the addition of proteolytic enzymes : 1, The characteristics of the enzymes
numberOfPages
  • 20 s.
P60048
P60050
publication
  • location: Jokioinen organizer: State Institute of Dairy Research
publisher
  • State Institute of Dairy Research
View this in Finna

Accelerating the ripening of cheese by the addition of proteolytic enzymes : 2, Preparation of edam cheese

URI: http://urn.fi/URN:NBN:fi:bib:me:I00062684300
datePublished
  • 1985
description
  • Erip.: Meijeritieteellinen aikakauskirja ; 1985, 1.
  • kuvitettu
identifier
  • propertyID: FI-FENNI value: 19990
  • propertyID: FI-MELINDA value: 000626843
  • propertyID: skl value: f861248
isPartOf
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  • Accelerating the ripening of cheese by the addition of proteolytic enzymes : 2, Preparation of edam cheese
numberOfPages
  • S. 33-46
P60048
P60050
publication
  • location: Jokioinen organizer: State Institute for Dairy Research
publisher
  • State Institute for Dairy Research
View this in Finna

Accelerating the ripening of cheese by the addition of proteolytic enzymes : 3, The proteolytic characteristics of lactobacili

URI: http://urn.fi/URN:NBN:fi:bib:me:I00062885800
datePublished
  • 1987
description
  • Erip.: Meijeritieteellinen aikakauskirja ; 1986, 2.
  • kuvitettu
identifier
  • propertyID: FI-FENNI value: 23674
  • propertyID: FI-MELINDA value: 000628858
  • propertyID: skl value: f871693
isPartOf
name
  • Accelerating the ripening of cheese by the addition of proteolytic enzymes : 3, The proteolytic characteristics of lactobacili
numberOfPages
  • S. 74-85
P60048
P60050
publication
  • location: Jokioinen organizer: State Institute for Dairy Research
publisher
  • State Institute for Dairy Research

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