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Monitoring Cheddar cheese ripening by chemical indices of proteolysis |
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| Authors: | Klaus-Peter Kaiser Hans-Dieter Belitz Rudolf Johann Fritsch |
| Affiliation: | 1. Department of Food Chemistry, Technical University Munich, Lichtenbergstrasse 4, W-8046, Garching/München, Federal Republic of Germany 2. German Research Centre for Food Chemistry, Lichtenbergstrasse 4, W-8046, Garching/München, Federal Republic of Germany 3. Kraft General Foods R & D, Unterbiberger Strasse 15, W-8000, München 83, Federal Republic of Germany |
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