How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in picante da beira baixa cheese

  1. Freitas, A.C.
  2. Fresno, J.M.
  3. Prieto, B.
  4. Franco, I.
  5. Malcata, F.X.
  6. Carballo, J.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Argitalpen urtea: 1999

Alea: 79

Zenbakia: 4

Orrialdeak: 611-618

Mota: Artikulua

DOI: 10.1002/(SICI)1097-0010(19990315)79:4<611::AID-JSFA225>3.0.CO;2-I GOOGLE SCHOLAR
Datuen iturria: Scopus