Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; A Brazilian semi-hard cows variety

  1. Gorostiza, A.
  2. Cichoscki, A.J.
  3. Valduga, A.T.
  4. Valduga, E.
  5. Bernardo, A.
  6. Fresno, J.M.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2004

Alea: 85

Zenbakia: 3

Orrialdeak: 407-414

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2003.07.018 GOOGLE SCHOLAR
Datuen iturria: Scopus