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2 research outputs found
Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin
Author
Ardö
Ardö
+34Â more
Ardö
Ardö
Bansal
Broadbent
Broadbent
Børsting
Børsting
Costa
Creamer
Exterkate
Exterkate
Finn K. Vogensen
Friedrich
Govindasamy-Lucey
Guinee
Gunasekaran
Gwartney
IDF
IDF
Jensen
Johansen
Kappeler
Kim
Maria K. Stallknecht
Meilgaard
Mette W. Børsting
O'Mahony
Pearce
Smith
Sousa
van Vliet
Visser
Wium
Ylva Ardö
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese
Author
CA Brickley
DJ O'Challaghan
+29Â more
EM Hebert
F Exterkate
Finn K. Vogensen
H Wium
J Broadbent
J O'Mahony
J Otte
Jannik Vindeløv
K Lee
Karsten B. Qvist
KN Pearce
M Fenelon
M Johnson
M Kelly
M Sousa
Mette W. Børsting
Morten Rasmussen
MP Jensen
N Bansal
PLH McSweeney
PLH McSweeney
S Govindasamy-Lucey
S Kappeler
S Skeie
T Vliet van
U BĂĽtikofer
Y Ardö
Y Ardö
Ylva Ardö
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref