Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese

✍ Scribed by I.V. Wolf; M.C. Perotti; S.M. Bernal; C.A. Zalazar

• Book ID: 116488749
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 360 KB
• Volume: 43
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2010.02.018