Proteolytic and lipolytic changes during the ripening of a spanish craft goat cheese (Armada variety)

  1. Fresno, J.M.
  2. Tornadijo, M.E.
  3. Carballo, J.
  4. Bernardo, A.
  5. González-Prieto, J.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Argitalpen urtea: 1997

Alea: 75

Zenbakia: 2

Orrialdeak: 148-154

Mota: Artikulua

DOI: 10.1002/(SICI)1097-0010(199710)75:2<148::AID-JSFA857>3.0.CO;2-G GOOGLE SCHOLAR
Datuen iturria: Scopus