Proteolysis of the semi-hard cheese Herrgård made at different dairies: exploratory study

M. Antonsson; G. Molin; Ylva Ardö

Proteolysis of the semi-hard cheese Herrgård made at different dairies: exploratory study

M. Antonsson, G. Molin, Ylva Ardö

6 Citations (Scopus)

Original language	English
Journal	Milchwissenschaft
Volume	58
Issue number	3/4
Pages (from-to)	145-148
Number of pages	4
ISSN	0026-3788
Publication status	Published - 2003

Cite this

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title = "Proteolysis of the semi-hard cheese Herrg{\aa}rd made at different dairies: exploratory study",

author = "M. Antonsson and G. Molin and Ylva Ard{\"o}",

note = "Kode for udgivelsesland: 'de' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Mejeriteknologi\', \'Lund University\', \'Department of food technology\'",

year = "2003",

language = "English",

volume = "58",

pages = "145--148",

journal = "Milchwissenschaft",

issn = "0026-3788",

publisher = "AVA Verlag Allgaeu",

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}

TY - JOUR

T1 - Proteolysis of the semi-hard cheese Herrgård made at different dairies

T2 - exploratory study

AU - Antonsson, M.

AU - Molin, G.

AU - Ardö, Ylva

N1 - Kode for udgivelsesland: 'de' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Mejeriteknologi\', \'Lund University\', \'Department of food technology\'

PY - 2003

Y1 - 2003

M3 - Journal article

SN - 0026-3788

VL - 58

SP - 145

EP - 148

JO - Milchwissenschaft

JF - Milchwissenschaft

IS - 3/4

ER -