Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening

Bart C Weimer, B. Dias, M. Ummadi, J. Broadbent, C. Brennand, J. Jaegi, M. Johnson, F. Milani, J. Steele, D. V. Sisson

Research output: Contribution to journalArticlepeer-review

60 Scopus citations
Original languageEnglish (US)
Pages (from-to)383-398
Number of pages16
JournalLait
Volume77
Issue number3
StatePublished - May 1997
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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