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Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk

✍ Scribed by Heleni Mallatou; Eleni C. Pappa; Vasiliki A. Boumba

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes in free fatty acids during ripen

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Comparison of the characteristics of tel

✍ H MALLATOU; E C PAPPA 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 78 KB

Indirect ELISA for detection of goats' m

✍ E. RODRÍGUEZ; R. MARTÍN; T. GARCÍA; J. I. AZCONA; B. SANZ; P. E. HERNÁNDEZ 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 539 KB

Proteolysis in goat cheese made from raw

✍ A.J Trujillo; M Buffa; I Casals; P Fernández; B Guamis 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 262 KB

Headspace analysis of volatile flavour c

✍ T MASSOURAS; E C PAPPA; H MALLATOU 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 258 KB

Proteolysis in goats’ milk cheese made w

✍ L. Tejada; A. Abellán; J.M. Cayuela; A. Martínez-Cacha; J. Fernández-Salguero 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 329 KB