Huppertz, Thom <br/><br/>
Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure.  [electronic resource] 

 -  The Journal of dairy research  Nov 2004 
 - 496-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0022-0299 
<br/><br/><label>Standard No.: </label>10.1017/s0022029904000494  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese--analysis<br/>Chymosin--metabolism<br/>Enzyme Activation<br/>Fibrinolysin--metabolism<br/>Pressure<br/>Time Factors