Open AccessRelation of Cheddar Cheese Ripening to Bacterial Lipolysis
Author(s) -
Yaichiro Umemoto,
Yasushi Satô
Publication year - 1975
Publication title -
agricultural and biological chemistry
Language(s) - English
Resource type - Journals
eISSN - 1881-1280
pISSN - 0002-1369
DOI - 10.1080/00021369.1975.10861929
Subject(s) - ripening , lipolysis , agriculture , library science , chemistry , geography , food science , computer science , archaeology , biochemistry , adipose tissue