Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese

  1. Prieto, B.
  2. Franco, I.
  3. Fresno, J.M.
  4. Prieto, J.G.
  5. Bernardo, A.
  6. Carballo, J.
Revista:
Food Chemistry

ISSN: 0308-8146

Any de publicació: 2004

Volum: 85

Número: 3

Pàgines: 389-398

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2003.07.016 GOOGLE SCHOLAR
Font de les dades: Scopus