Influence of Pasteurization of Milk and Addition of Starter Cultures on Protein Breakdown in Ovine Cheeses Manufactured with Extracts from Flowers of Cynara Cardunculus

AuthID
 P-001-D9G
2
Author(s)
Tipo de Documento
Article
Year published
1996
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 57, Número: 4, Páginas: 549-556 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-0030468371
Wos: WOS:A1996VZ97700012
Source Identifiers
ISSN: 0308-8146
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