Influence of Pasteurization of Milk and Addition of Starter Cultures on Protein Breakdown in Ovine Cheeses Manufactured with Extracts from Flowers of Cynara Cardunculus

AuthID
 P-001-D9G
2
Author(s)
Document Type
Article
Year published
1996
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 57, Issue: 4, Pages: 549-556 (8)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-0030468371
Wos: WOS:A1996VZ97700012
Source Identifiers
ISSN: 0308-8146
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