Caprine Cheese with Probiotic Strains: the Effects of Ripening Temperature and Relative Humidity on Proteolysis and Lipolysis

AuthID
 P-001-9WQ
3
Author(s)
Silva, MLPC
·
Tipo de Documento
Article
Year published
1998
Publicado
in ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, ISSN: 1431-4630
Volume: 207, Número: 5, Páginas: 386-394 (9)
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Publication Identifiers
SCOPUS: 2-s2.0-54749113264
Wos: WOS:000077023300008
Source Identifiers
ISSN: 1431-4630
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