Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese

✍ Scribed by M. Addis; G. Piredda; M. Pes; R. Di Salvo; M.F. Scintu; A. Pirisi

• Book ID: 116539756
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 217 KB
• Volume: 15
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2004.07.018