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

AuthID
P-001-AJ0

Author(s)

Freitas, AC

Fresno, JM

Prieto, B

Malcata, FX

Carballo, J

Document Type

Article

Year published

1997

Published

in FOOD CHEMISTRY, ISSN: 0308-8146

Volume: 60, Issue: 2, Pages: 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, Sponsors: EAAP, CIHEAM, FAO

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Publication Identifiers

DOI: 10.1016/s0308-8146(96)00323-8

SCOPUS: 2-s2.0-0030983486

Wos: WOS:A1997XF36800014

Source Identifiers

ISSN: 0308-8146

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

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

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