Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety

  1. Prieto, B.
  2. Franco, I.
  3. Prieto, J.G.
  4. Bernardo, A.
  5. Carballo, J.
Revista:
International Journal of Food Science and Technology

ISSN: 0950-5423

Any de publicació: 2002

Volum: 37

Número: 6

Pàgines: 661-671

Tipus: Article

DOI: 10.1046/J.1365-2621.2002.00596.X GOOGLE SCHOLAR
Font de les dades: Scopus