Haku
Viitteet 1-2 / 2
Accelerating the ripening of cheese by the addition of proteolytic entzymes. II Preparation of Edam cheese
(Valtion maitotalouden tutkimuslaitos, 1986)
Biogenic amines in cheese. II Factors influencing the formation of biogenic amines, with particular reference to the quality of the milk used in cheese makinf
(Valtion maitotalouden tutkimuslaitos, 1985)