Poster A6 Chemical and rheological characteristics of manchego cheese made from activated lactoperoxidase system ewes' milk

✍ Scribed by Uceda, R.; Gaya, P.; Medina, M.; Nuñez, M.

• Book ID: 122073362
• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 78 KB
• Volume: 3
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/0958-6946(93)90036-Y