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.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 1997

Alea: 60

Zenbakia: 2

Orrialdeak: 219-229

Mota: Artikulua

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