Changes in rheological and viscoelastic properties and protein breakdown during the ripening of ‘Port Salut Argentino’ cheese

✍ Scribed by N. C. BERTOLA; A. E. BEVILACQUA; N. E. ZARITZKY

• Book ID: 108816867
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 674 KB
• Volume: 26
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.1991.tb01991.x