Accelerating the ripening of cheese by the addition of proteolytic enzymes. I the characteristics of the enzymes
dc.contributor.author | Pahkala, Eero | - |
dc.contributor.author | Antila, Veijo | - |
dc.contributor.author | Laukkanen, Marjukka | - |
dc.date.accepted | 2004-11-02 | - |
dc.date.accessioned | 2013-03-19T10:37:24Z | |
dc.date.accessioned | 2025-05-28T10:03:41Z | |
dc.date.available | 2013-03-19T10:37:24Z | |
dc.date.created | 2004-11-02 | - |
dc.date.issued | 1985 | - |
dc.description.dac | ok | - |
dc.description.sta | v | - |
dc.description.ubb | Kirjasto Aj-K | - |
dc.format.bitstream | false | |
dc.format.pagerange | 20 p | - |
dc.identifier.olddbid | 398358 | |
dc.identifier.oldhandle | 10024/457377 | |
dc.identifier.uri | https://jukuri.luke.fi/handle/11111/18901 | |
dc.language | eng | - |
dc.language.ls | eng | - |
dc.language.ls | fin | - |
dc.publisher | Valtion maitotalouden tutkimuslaitos | - |
dc.publisher.place | fi | - |
dc.publisher.place | Jokioinen | - |
dc.relation.ispartofseries | Valtion maitotalouden tutkimuslaitos. Tiedonantoja | - |
dc.relation.issn | 0358-0202 | - |
dc.relation.numberinseries | 191 | - |
dc.source.identifier | https://jukuri.luke.fi/handle/10024/457377 | |
dc.subject.agrifors | juusto | - |
dc.subject.agrifors | maitotuotteet | - |
dc.subject.agrifors | koetoiminta | - |
dc.subject.agrifors | bakteerit | - |
dc.subject.agrifors | home | - |
dc.subject.agrifors | entsyymit | - |
dc.subject.finagri | Re | - |
dc.title | Accelerating the ripening of cheese by the addition of proteolytic enzymes. I the characteristics of the enzymes | - |
dc.type | b | - |
dc.type | Eripainos: Meijeritieteellinen aikakauskirja XLII:1 | - |
dc.type.bib | 5. Ammattilehtiartikkelit | - |
dc.type.okm | fi=D1 Artikkeli ammattilehdessä|sv=D1 Artikel i en facktidskrift|en=D1 Article in a trade journal| | - |