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Accelerating the ripening of cheese by the addition of proteolytic enzymes. I the characteristics of the enzymes

dc.contributor.authorPahkala, Eero-
dc.contributor.authorAntila, Veijo-
dc.contributor.authorLaukkanen, Marjukka-
dc.date.accepted2004-11-02-
dc.date.accessioned2013-03-19T10:37:24Z
dc.date.accessioned2025-05-28T10:03:41Z
dc.date.available2013-03-19T10:37:24Z
dc.date.created2004-11-02-
dc.date.issued1985-
dc.description.dacok-
dc.description.stav-
dc.description.ubbKirjasto Aj-K-
dc.format.bitstreamfalse
dc.format.pagerange20 p-
dc.identifier.olddbid398358
dc.identifier.oldhandle10024/457377
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/18901
dc.languageeng-
dc.language.lseng-
dc.language.lsfin-
dc.publisherValtion maitotalouden tutkimuslaitos-
dc.publisher.placefi-
dc.publisher.placeJokioinen-
dc.relation.ispartofseriesValtion maitotalouden tutkimuslaitos. Tiedonantoja-
dc.relation.issn0358-0202-
dc.relation.numberinseries191-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/457377
dc.subject.agriforsjuusto-
dc.subject.agriforsmaitotuotteet-
dc.subject.agriforskoetoiminta-
dc.subject.agriforsbakteerit-
dc.subject.agriforshome-
dc.subject.agriforsentsyymit-
dc.subject.finagriRe-
dc.titleAccelerating the ripening of cheese by the addition of proteolytic enzymes. I the characteristics of the enzymes-
dc.typeb-
dc.typeEripainos: Meijeritieteellinen aikakauskirja XLII:1-
dc.type.bib5. Ammattilehtiartikkelit-
dc.type.okmfi=D1 Artikkeli ammattilehdessä|sv=D1 Artikel i en facktidskrift|en=D1 Article in a trade journal|-

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