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Decomposition of milk proteins during the ripening of cheese. 1. Enzymatic hydrolysis of -casein

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dc.contributor.authorPahkala, Eero-
dc.contributor.authorPihlanto-Leppälä, Anne-
dc.contributor.authorPihlanto-Leppälä, Anne-
dc.contributor.authorLaukkanen, Marjukka-
dc.contributor.authorLaukkanen, Marjukka-
dc.contributor.authorAntila, Veijo-
dc.contributor.authorAntila, Veijo-
dc.contributor.departmentMTT-
dc.date.accessioned2013-03-19T10:27:47Z
dc.date.accessioned2025-05-29T06:32:13Z
dc.date.available2013-03-19T10:27:47Z
dc.date.created1994-02-04-
dc.date.issued1989-
dc.description.staV-
dc.format.bitstreamfalse
dc.format.pagerange39-47-
dc.format.pagerange9-
dc.identifier.olddbid389272
dc.identifier.oldhandle10024/448291
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/61100
dc.languageeng-
dc.relation.ispartofseriesMeijeritieteellinen Aikakauskirja-
dc.relation.issn0367-2387-
dc.relation.numberinseries1-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/448291
dc.tehNR34160689-
dc.titleDecomposition of milk proteins during the ripening of cheese. 1. Enzymatic hydrolysis of -casein-
dc.typeb-

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