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

AuthID
 P-00G-G8Q
2
Author(s)
Tipo de Documento
Article
Year published
1997
Publicado
in Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, ISSN: 0044-3026
Volume: 204, Número: 3, Páginas: 173-179
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-0037507189
Source Identifiers
ISSN: 0044-3026
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