Influence of lamb rennet paste on composition and proteolysis during ripening of Pecorino foggiano cheese

✍ Scribed by Antonella Santillo; Mariangela Caroprese; Rosaria Marino; Antonio Muscio; Agostino Sevi; Marzia Albenzio

• Book ID: 116540093
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 280 KB
• Volume: 17
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2006.06.024