Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

✍ Scribed by Elena Galán; Lourdes Cabezas; José Fernández-Salguero

• Book ID: 116540757
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 314 KB
• Volume: 25
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2012.02.001