How Three Adventitious Lactic Acid Bacteria Affect Proteolysis and Organic Acid Production in Model Portuguese Cheeses Manufactured from Several Milk Sources and Two Alternative Coagulants

AuthID
 P-003-7WT
6
Author(s)
Neto, DM
·
Capucho, JC
·
Document Type
Article
Year published
2010
Published
in JOURNAL OF DAIRY SCIENCE, ISSN: 0022-0302
Volume: 93, Issue: 4, Pages: 1335-1344 (10)
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Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 20338410
Scopus: 2-s2.0-77949946728
Wos: WOS:000275867200003
Source Identifiers
ISSN: 0022-0302
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