Ripening characteristics of Cheddar cheese made from bovine milks containing kappa-casein AA or BB genetic variants
Walsh, CD; Guinee, T; Harrington, D; Murphy, J; Fitzgerald, RJ (1999) Ripening characteristics of Cheddar cheese made from bovine milks containing kappa-casein AA or BB genetic variants. Milchwissenschaft-Milk Science International :323-326