Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk

✍ Scribed by E. Galán; F. Prados; A. Pino; L. Tejada; J. Fernández-Salguero

• Book ID: 116540213
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 159 KB
• Volume: 18
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2007.06.003