Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season

AuthID
 P-001-D1X
2
Author(s)
Macedo, AC
·
Tipo de Documento
Article
Year published
1997
Publicado
in ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, ISSN: 1431-4630
Volume: 204, Número: 3, Páginas: 173-179 (7)
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Publication Identifiers
SCOPUS: 2-s2.0-53249090268
Wos: WOS:A1997WQ97400004
Source Identifiers
ISSN: 1431-4630
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