Free amino acid content of Manchego cheese manufactured with different starter cultures and changes throughout ripening

✍ Scribed by Justa M. Poveda; Lourdes Cabezas; Paul L.H. McSweeney

• Book ID: 108433794
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 254 KB
• Volume: 84
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/s0308-8146(03)00204-8