Microbiological and physicochemical characteristics and aminopeptidase activities during ripening of Serrano cheese

✍ Scribed by TIZIANO DALLA ROSA; GERMAN ENRIQUE WASSERMANN; CLAUCIA FERNANDA VOLKEN DE SOUZA; DEISE CARON; CÉLIA REGINA CARLINI; MARCO ANTÔNIO ZÁCHIA AYUB

• Book ID: 111139713
• Publisher: John Wiley and Sons
• Year: 2008
• Tongue: English
• Weight: 213 KB
• Volume: 61
• Category: Article
• ISSN: 1364-727X
• DOI: 10.1111/j.1471-0307.2008.00361.x