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