Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening
Version of Record online: 12 JUL 2013
© 2013 Society of Dairy Technology
International Journal of Dairy Technology
Volume 67, Issue 1, pages 82–88, February 2014
How to Cite
Hashemi, M., Tabatabaee Yazdi, F., Yavarmanesh, M., Milani, E. and Pasban, A. (2014), Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening. International Journal of Dairy Technology, 67: 82–88. doi: 10.1111/1471-0307.12086
- Issue online: 11 JAN 2014
- Version of Record online: 12 JUL 2013
- Iranian Northeast Food Technology and Biotech Park
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