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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 1997

Volumen: 60

Número: 2

Pages: 219-229

Type: Article

DOI: 10.1016/S0308-8146(96)00323-8 GOOGLE SCHOLAR
La source de données: Scopus