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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2004

Volumen: 85

Número: 3

Pages: 407-414

Type: Article

DOI: 10.1016/J.FOODCHEM.2003.07.018 GOOGLE SCHOLAR
La source de données: Scopus