✦ LIBER ✦
Proteolysis, Volatile Compounds, and Sensory Evaluation in Hispánico Cheese Manufactured with the Addition of a Thermophilic Adjunct Culture, Nisin, and Calcium Alginate-Nisin Microparticles
✍ Scribed by S. Garde; P. Gaya; E. Fernández-García; M. Medina; M. Nuñez
- Book ID
- 117975781
- Publisher
- American Dairy Science Association
- Year
- 2003
- Tongue
- English
- Weight
- 384 KB
- Volume
- 86
- Category
- Article
- ISSN
- 0022-0302
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