Influence of Ripening Temperature, added commercial enzyme preparations and attenuated mutant (Lac-) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese

Research output: Contribution to journalArticlepeer-review

Original languageEnglish (Ireland)
Pages (from-to)27-52
JournalIrish Journal Of Food Science And Technology
Publication statusPublished - 1991

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