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Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk

✍ Scribed by Michele Faccia; Giuseppe Gambacorta; Francesco Caponio; Sandra Pati; Aldo Di Luccia

Book ID: 108826336
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 614 KB
Volume: 42
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2006.01247.x

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