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Manufacture of Gruyère-type cheese with 50:50 rennet/swine pepsin

Published online by Cambridge University Press:  01 June 2009

Emmanuel M. Anifantakis ,
Byron C. Veinoglou  and
John G. Kandarakis
Emmanuel M. Anifantakis
Affiliation:
Agricultural College of Athens, lera Odos 75, Votanikos, Athens, Greece
Byron C. Veinoglou
Affiliation:
Agricultural College of Athens, lera Odos 75, Votanikos, Athens, Greece
John G. Kandarakis
Affiliation:
Agricultural College of Athens, lera Odos 75, Votanikos, Athens, Greece
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Abstract

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Type
Short Communications
Information
Journal of Dairy Research , Volume 48 , Issue 3 , October 1981 , pp. 513 - 518
Copyright
Copyright © Proprietors of Journal of Dairy Research 1981

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References

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