Accelerating the ripening of cheese by the addition of proteolytic enzymes: III. The proteolytic characteristics of lactobacilli
| dc.contributor.author | Pahkala, Eero | - |
| dc.contributor.author | Pitkäranta, Taru | - |
| dc.contributor.author | Antila, Veijo | - |
| dc.date.accepted | 2004-10-29 | - |
| dc.date.accessioned | 2013-03-19T10:37:23Z | |
| dc.date.accessioned | 2025-05-28T09:59:49Z | |
| dc.date.available | 2013-03-19T10:37:23Z | |
| dc.date.created | 2004-10-29 | - |
| dc.date.issued | 1987 | - |
| dc.description.dac | ok | - |
| dc.description.sta | v | - |
| dc.description.ubb | Kirjasto Aj-K | - |
| dc.format.bitstream | false | |
| dc.format.pagerange | p. 74-85 | - |
| dc.identifier.olddbid | 398325 | |
| dc.identifier.oldhandle | 10024/457344 | |
| dc.identifier.uri | https://jukuri.luke.fi/handle/11111/18600 | |
| dc.language | 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 | 216 | - |
| dc.source.identifier | https://jukuri.luke.fi/handle/10024/457344 | |
| dc.subject.agrifors | juusto | - |
| dc.subject.agrifors | maitotuotteet | - |
| dc.subject.agrifors | analyysimenetelmät | - |
| dc.subject.agrifors | kaseiini | - |
| dc.subject.finagri | Re | - |
| dc.title | Accelerating the ripening of cheese by the addition of proteolytic enzymes: III. The proteolytic characteristics of lactobacilli | - |
| dc.type | b | - |
| dc.type | Eripainos Meijeritieteellinen Aikakauskirja XLIV | - |
| 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| | - |