Influence of the Coagulant Level on Early Proteolysis in Ovine Cheese-Like Systems Made with Sterilized Milk and Cynara Cardunculus

AuthID
 P-000-8SR
2
Author(s)
Silva, SV
·
Tipo de Documento
Article
Year published
2004
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 69, Número: 7, Páginas: C579-C584 (6)
Indexing
Wos®
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-4744365857
Wos: WOS:000224384000013
Source Identifiers
ISSN: 0022-1147
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