Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure.
Huppertz
Thom
T
Department of Food and Nutritional Sciences, University College Cork, Ireland.
Fox
Patrick F
PF
Kelly
Alan L
AL
D002611:Cheese / Q000032:analysis*; D012085:Chymosin / Q000378:metabolism*; D004789:Enzyme Activation; D005341:Fibrinolysin / Q000378:metabolism*; D011312:Pressure; D013997:Time Factors
D005341:Fibrinolysin; D012085:Chymosin