CHARACTERIZATION OF PROTEOLYTIC ACTIVITIES FROM MESOPHILIC LACTIC-ACID BACTERIA AND THEIR ROLE DURING CHEESE RIPENING

被引：0
作者：
DESMAZEAUD, MJ [1 ]
VASSAL, L [1 ]
机构：
[1] INST NATL RECH AGRON, BIOCHIM & TECHNOL LAITIERES LAB, F-78350 Jouy En Josas, FRANCE
来源：
LAIT | 1979年 / 59卷 / 587期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：327 / 344
页数：18
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