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

AuthID
P-001-8SW

Author(s)

Freitas, AC

Malcata, FX

Fresno, JM

Prieto, B

Carballo, J

Editor(s)

Flamant, JC; Gabina, D; Diaz, ME

Document Type

Proceedings Paper

Year published

1998

Published

in BASIS OF THE QUALITY OF TYPICAL MEDITERRANEAN ANIMAL PRODUCTS in EAAP EUROPEAN ASSOCIATION FOR ANIMAL PRODUCTION PUBLICATION, ISSN: 0071-2477

Issue: 90, Pages: 277-282 (6)

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

Wos: WOS:000078630600039

Source Identifiers

ISSN: 0071-2477

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

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

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