Proteolysis in Model Portuguese Cheeses: Effects of Rennet and Starter Culture

AuthID
 P-003-YSZ
4
Author(s)
Gomes, EO
·
Document Type
Article
Year published
2008
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 108, Issue: 3, Pages: 862-868 (7)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-39149086353
Wos: WOS:000253620200009
Source Identifiers
ISSN: 0308-8146
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