Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening

✍ Scribed by Delgado Francisco-José; Rodríguez-Pinilla Joaquín; González-Crespo José; Rosario Ramírez; Roa Isidro

• Book ID: 108827255
• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 743 KB
• Volume: 45
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2009.02157.x