We gratefully acknowledge the technical assistance of Mr. E. Castelao and Mr. D. De Piante.
Kinetics of Casein Degradation during Ripening of Fynbo Cheese Salted with NaCl/KCl Brine
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 386–389, March 1997
How to Cite
ZORRILLA, S. E. and RUBIOLO, A. C. (1997), Kinetics of Casein Degradation during Ripening of Fynbo Cheese Salted with NaCl/KCl Brine. Journal of Food Science, 62: 386–389. doi: 10.1111/j.1365-2621.1997.tb04007.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 7/24/95; revised 11/22/95; accepted 1/24/96.
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