Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese

  1. Freitas, A.C.
  2. Fresno, J.M.
  3. Prieto, B.
  4. Malcata, F.X.
  5. Carballo, J.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 1997

Volume: 60

Issue: 2

Pages: 219-229

Type: Article

DOI: 10.1016/S0308-8146(96)00323-8 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus