Effects of Ripening Time and Combination of Ovine and Caprine Milks on Proteolysis of Picante Cheese

AuthID
 P-001-AJ0
5
Author(s)
Fresno, JM
·
Prieto, B
·
Carballo, J
Tipo de Documento
Article
Year published
1997
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 60, Número: 2, Páginas: 219-229 (11)
Conference
Eaap/Ciheam/Fao International Symposium on the Basis of the Quality of Typical Mediterranean Animal Products, Date: SEP 29-OCT 02, 1996, Location: BADAJOZ, SPAIN, Patrocinadores: EAAP, CIHEAM, FAO
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Publication Identifiers
SCOPUS: 2-s2.0-0030983486
Wos: WOS:A1997XF36800014
Source Identifiers
ISSN: 0308-8146
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